Everywhere in China, people care for a drink. Through the years, the Chinese have produced a number of rice wines popular until this day. One of the most famous being 'MouTai' which bears a real smooth aftertaste.
They typically place the rice wine biscuit or 'Jiu Bing' into large tanks and let them out on nature's course of the weather in every season to aid in the overall brewing process. So that is how it comes about differences in taste depending on the geographical setup whereby places with mountain ranges or rivers would produce a different taste in the end product. Then there are the days left for fermentation as you can see here, when bacteria would work on providing different tastes through their oxidizing process.
Imagine what we drink had always been the produce of a number of different bacterias and how they worked them out for us to drink and enjoy in the end. Take a look at these large tanks where they store and brew their wines for years and years without exposure. Some were left by the ancestors for hundreds of years even and nobody knows how long exactly it had been left there. A lot goes on for saving up the best for last.. that is if you are still alive..
No comments:
Post a Comment