1. Moutai Yingbin Liquor

The Daqu Maotai-flavor process, the Moutai Yingbin Liquor before 2017 was the reused material of Moutai distiller's grains, which is very close to Moutai Liquor. The Moutai Welcome Wine was brewed from Moutai fermented grains by adding sorghum, wheat, water and other raw materials. The taste is elegant and has a burnt aroma.

2. Hongxi Sauce

In recent years, Langjiu has made great progress and has basically eliminated all sauce-flavored products priced under 150 yuan.

Xijiu is far inferior to Langjiu in terms of hype and streamlined product lines. It not only has many OEMs, but also has many low-end products.

Hong Xijiang is the lowest-end entry-level model of Xijiu. It smells slightly pungent and has a decent sauce aroma. It tastes a bit strong, with a raw lacquer smell, a weak sauce aroma, and an obvious astringent and bitter aftertaste. , fortunately, the fragrance after drinking is acceptable.

3. Tanjiu 1935

Tanjiu first started making sauce, and its main business was supplying base liquor to Langjiu, Xijiu and other wineries. In 2010, Tanjiu was authoritatively recognized by the National Bureau of Statistics and the Food Industry Association as one of the “Top Three National Maotai-flavor Liquor Production and Sales Enterprises”. Since then, Tanjiu has regarded itself as one of the top three sauce wines.

In recent years, with the expansion of major Maotai-flavor wineries, especially the expansion of Langjiu Wujiagou base and Xijiu new factory, the production and sales volume of Tanjiu has long been no longer among the top three. The future of base wine supply is also not optimistic. Taking advantage of the popularity of Maotai Xiang, Tan Liquor began to promote its own brands, with Qingtan, Purple Pool and Hongtan as its main products. It also started labeling the vintages of each round of Maotai Xiang wine accurately. Tanjiu 1935 is the entry-level model of Tanjiu's direct line. The packaging has a strong knockoff feel, very much like the discontinued Langjiu 1956. It has a prominent koji aroma, a slightly light sauce flavor, a smooth and slightly sweet taste, and a slightly short aftertaste. This is a typical Sichuan style sauce flavor, worth trying.

4. Laozhen Liquor

Zhen Liquor is produced in Zunyi, Guizhou Province. Its predecessor was the "Kweichow Moutai Liquor Ex-situ Testing Site" founded in 1975, so there is "Ex-situ Moutai" title. In the past few years, Zhenjiu no longer shares the popularity of Moutai, and has begun to go its own way, both in terms of wine quality and publicity. Laozhenjiu is a low-end entry-level version of Zhenjiu. It has a slightly mild sauce aroma, a soft and slightly astringent entrance, and a very short aftertaste. Originally, the low-end Zhenjiu wine had average value for money, but with the rise of other sauce wines, Lao Zhenjiu also seemed to be more cost-effective.

5. Special Longbin Liquor

Longbin Liquor is produced in Harbin, Heilongjiang Province, and draws on the brewing techniques of Maotai Liquor during the production process. It uses Heilongjiang's high-quality red grain and high-temperature wheat koji as raw materials, and is brewed using a special six-round fermentation process. The special Longbin wine has a typical northern Daqu sauce flavor. It is sweet and smooth in the mouth and has a slightly light sauce flavor. It is worth a try.

6. Jinsha Huisha Wuxing (tear off the cover)

Jinsha wine is produced in Jinsha County, Bijie, Guizhou. Five-star Jinsha Huisha wine is its classic product. Five Star Jinsha Huisha has a good reputation in Guizhou's mid-to-low-end sauce-flavor market. It looks slightly yellow in color and smells strong of sauce, but with a slight off-flavor. The entrance is mellow and sweet, with a rich aroma, slightly sour in the middle, and a slightly bitter aftertaste with a sweet aftertaste. This wine blends well, especially the aroma and the first half of the drink. If you drink while eating, this is a very good food wine.