嘉義酒廠釀酒工藝全紀錄 玉山台灣茅台酒醬香型首發 中式白酒高粱酒新篇章 直擊醬香型8蒸7釀工藝 ft 歐陽港生｜李奧社長
Where there are people, there are rivers and lakes Where there is alcohol I make you comfortable Pretty Welcome to President Leo for a bottle of wine I’m Leo I’m Hello Kitty We’re here today The first sorghum distillery in Taiwan It is Chiayi Distillery Pretty You don’t know if you’re coming to Chiayi now No, it isn’t Chiayi Distillery is famous for its light fragrance And ten years to sharpen a sword This year they finally developed it Yushan Moutai Sauce-flavored liquor Ladies and gentlemen, this sauce-flavored liquor is very, very complex So today We would like to invite all the audience friends Let’s take a look at our Chiayi Distillery Such a complex process Without further ado Let’s go check it out Chiayi Distillery’s sauce-flavored liquor manufacturing process Let’s go, let’s go go Hey, Teacher, why are you here? You’re there everywhere you go Are you representing Long Shuaitian or Hua Ganden today? It’s still Mr. Ouyang Today I represent Chiayi Distillery Oh yes, yes, yes Wow, you’re so versatile Alright guys We are located today in the very center of Chiayi Distillery Why in the very center Because of the sake brewing building There are also barns of sorghum There is also the delivery of wheat All in this place Except for our Ouyang Baiyan teacher Let’s go to our right-hand side I would like to introduce our Chief Chen Yuwen Chen Welcome Hello hello hello Actually, it’s like what the president said Our Chiayi Distillery is very special We take a winery But we can make a lot of fragrant liquor Then we can look backwards Wow, this is a very tall building Next to it is our barn Behind this is our fermentation building Two buildings were seen The first This sorghum liquor world is called The Great Wall of Sorghum The only one in the world Only here is the Great Wall of Sorghum There is a building next to it It is divided into 6 floors be It’s because of the arrangement inside It is a process every 2 layers Its actual height It is the height of a 12-story building Top surface Put the raw ingredients first past Then it was cooked Right So the first layer is steaming Steamed rice pairs Blow cold to the fifth floor It’s the first fermentation First distillation After mixing the koji, go down to the fermentation It’s fermentation Then there’s distillation That’s why all Chiayi wineries are made in a fragrant way All in the barn of sorghum directly behind us and the sake brewery building on the right-hand side It’s all done in one system here, right? be And then finally, we are right ahead of us We’re going to introduce Koji in front of you From here you can see that there is a net, there is none be Teacher: The net is just a bird block Bird blocker It’s true So you see that Hey, what about the wheat There are also barns be We see it from this perspective Then you know why it’s called the Great Wall The only one in the world The Great Wall of Sorghum and Wheat Beautiful: And our chief of stock just said that, right? Chiayi Distillery is the power of this one Make the fragrance of a hundred factories You still have to talk about it Just go in and see us now Is the process of Chiayi Distillery good? 走走走 GoGoGo We now come to the koji-making center of the Chiayi Distillery Why so loud Because the machine is very loud Teacher Ouyang You’ve got to speak louder That’s why this koji is made There are a lot of details to see The director came to break the news today Everything has to be explained like this See the one over there Wheat comes and grinds into flour Come down from here Orange It’s water How much this powder comes in How much water comes in This is the first key to success This one turns down That’s the location Turn down this koji making place Grab a piece Pinch in your hands Pinch it and you’ll know That line is called the 38th parallel Teacher, can you eat this? You can eat it This raw wheat can be eaten Pinch it like this How it feels How it feels It feels like 37 How many degrees does your temperature get 37 I’m 37 pairs Wow so godly If 38 It is to belong to the needy Not if it’s under 37 38 needy That’s more Why People sometimes have a fever Teacher, can you pull it back? Can you talk about the process? We’re going to talk about the flavor of the sauce When we’re going to make the sauce When you pinch it, it feels wet It’s going to be 38 To have a fever Just 38 Do not exceed 38 degrees Temperature is important Temperature really matters Temperature and humidity are important That’s why we’re talking about this koji making It’s a place where you can make different fragrances That is, it is possible to make different koji With this how much percent of the water content to be able to make the back of it heat Shape discernment where it comes from As long as the whole of Taiwan There is a hole in the middle of the circle Right From Chiayi Takata Takata You’re taking about a few kilograms now About 10 kilograms False 5.2 or so That’s right Are you sure I’ll take the scales first You can take it to the scale There are really scales out there Just after finishing pressing koji on the first floor will pass through this conveyor belt Transported to the second floor Then I started piling koji here Teacher: Why is it lying down and not standing? I saw that all the koji was standing It’s softer now After two days it dries out It’s right to stand it up when you’re done Stand up And in fact it is not standing It’s going to have to be turned over again Turn it over and stand again What’s going on here? To fluff Sterilization Fluffing is hair President, you can’t speak Taiwanese It’s not Taiwanese It’s because I feel like a teacher Every time he talks to me, I feel like he’s bluffing me No In Sanan, it means that hair is very good Fluffing doesn’t work There is a saying in Taiwanese called unhappy It’s not good to have long hair Because I’m not happy Just happen to see a little bit and no hair That’s fluffing Only a little bit of the time We’re going to put it up And this whole environment has to be controlled It will retract The water is kept in it It looks like this Now it’s called bare That’s called dressing Only after getting dressed can you stand up So in fact, in the first stage of the process of koji cultivation The most important thing is to make it dressed, right? Right So let’s go to Tachikoji now Wow, President, this look is very special The thermometer now you pull it out and see ay Right I pulled it up You think I’m Thor, don’t you? No It turned out to be plugged in when it was soft Then come and measure the temperature High-temperature koji, medium-temperature koji, low-temperature koji It is the highest temperature reached in koji making to do the math How much temperature can be reached in between 37% can only reach what temperature Because you see it’s going to be hot When it’s hot, the water slowly evaporates There is no more moisture Some of its bacteria don’t grow Those bacteria don’t grow anymore Temperature is not generated This heat is the heat of growth So it’s going to heat up on its own It will heat up when it grows The more moisture it will be, the higher the temperature Here’s what you see now It’s all done Actually It turned out to be at the beginning This one is in the middle Five here Five here The temperature goes up like this When you rise to the highest above When I pulled away And it went down Ascend again Rise to the temperature I want Then you’ll have peace of mind This batch was a success The report is now above this thermometer 50 degrees yes That’s our average temperature But the fragrance we make here is not ordinary We’re here today I know it’s not ordinary Now for the second one What about the average It is to be 38 or more The temperature is very high That is to make the sauce fragrant That high temperature koji it may be this side of the thermometer It will be pulled to 60 degrees be I’ve done my homework Teacher: I’m going to tell you something Because it’s too hot So here you take it You tell me I’ll go first More than 38%. It’s hot, it’s not like that Burn the bag and burn the bag Burn depends on the bag It is to be wrapped in straw It’s about doing two things The first one controls its moisture inside The second You’re going to have to make it hot There must be high-temperature bacteria It’s on top of the straw There is Bacillus subtilis Then let the temperature rise when it comes up Bacillus subtilis is alive Others will die In this way, it can ensure its advantages Teacher: I just came back from a toilet break You’re still talking, oh you There are no ghosts in AI technology You didn’t leave at all You say you go to the toilet That toilet is a ghost Okay, we’re here for the main event It is high-temperature koji and medium-temperature koji Friends of the audience at the scene You can tell which is the heat Which is medium temperature Oops, it’s so burning high temperature This one is very cold like this So how do we look at warm koji and high temperature koji now? Whether the fungus is good or not depends on whether it is right or not The location of the light in the corner Laughing to death Do I still need to knock I’ll do it with my bare hands I’ve been coming to the gym this month Pull a single lever every day There’s no crack here Come put on a show Come and come and come and come again Teacher: It’s divided Okay, the first one to take and smell first Smell in the middle Smell this after you finish sniffing it Hey, the hot koji is so fragrant There is also the scent of straw It’s a lot like the taste of popcorn Look at this comparatively darker You see there’s mold growing here Then this one is round and round It’s not the same I know I’ve written press releases Let’s put the fire into the koji The characteristics of high-temperature koji are as follows It’s basically different So you’re going to take another piece That’s to find a light piece to open Really, I didn’t lie to you What are you going to do now, you say Cleavage Push a little harder The lighting place is possible Well, there’s no difference In terms of quality, this piece will be better than that piece Good with ash If you pick it out It’s just a little red yeast mushroom If there is, it’s dark There is an Amonia taste That’s just too much moisture It’s called the Heavy Water Zone It’ll pick some yellow ones Match with the black one Selection of high-temperature koji It’s to be matched The temperature can be reached in the middle when the temperature is at its highest The moisture is still normal High-temperature koji can be used to make sake If you don’t use high-temperature koji The resulting sauce is not pure and not very similar Teacher: Look at it Let’s see if we can fit together We are brothers Big brother for many years, big brother I’ve been looking for you for a long time Take a rope and tie it to him Okay, now we’re in the Specialty Cellar It is our sauce-flavored characteristic cellar pool And listen to our chief At present, there are only 4 cellars in Chiayi Distillery Right It can only be fed twice a year These 4 cellars It is the sauce-flavored liquor we released this year Where are the features 4 add up Then go through the sauce fragrance process Basically, after three years, it can reach up to 6 tons of wine 12,000 bottles It can only produce 12,000 bottles a year In the future However, it may be screened out It’s only going to get less and less It can’t be more In 2024 This year, I’ve heard that the first shot is 5,000 bottles And these 5000 bottles are The essence of your ten years Yes, because this is already being expanded The previous amount was less Because the process is also more unstable And the teacher just talked about it The sauce aroma is the same as the fragrance distillation Only koji is different The method of distillation is different For example, the fragrance type The head, the heart, the tail Right Dark fragrance type Layer by layer, layer by layer, a lot of delicate pieces are taken out Let’s tune again It’s tantamount to putting different fragrances into one And put it back together Be delicate This is accurate Not necessarily is fermented according to you What aroma is produced by fermentation What is the incense on which side I’ll take whichever I take, and I will take whichever I take to do it The sauce flavor type is different That’s how it was when it was taken I want the wine and the tail The wine I want is mixed together 53 It’s not about how many degrees the head of the wine is How many degrees of alcohol No What about this 53 And then according to our judgment of each pot out Placed in different jars Finally, it is numbered A, B, C, and D Finally, let’s choose How much does this have to be adjusted How much does that have to be adjusted The tail of the wine Sow it back and ferment it again Your process is a bit complicated It’s so complicated that I can barely understand it I’m already talking about the simplest Disturb and bother Because of the benefactor Huigen It hasn’t grown yet Let’s get you started first Yes, yes, yes I haven’t grown that one yet But I’ve got some homework here at first, don’t I? Sauce flavor type Isn’t it 12978? 7533967 Your phone rings in my heart Ah no Because it’s 12987 Refers to a one-year manufacturing process 1 cycle 2 feedings 9 times of steaming 8th Stage Creation 7 times to pour wine You’re so powerful It’s just you, weird Why do you need this host You don’t need me It’s good to call Mr. Ouyang’s channel Because the president is here to talk about 12978 That’s interesting We are now located in the distillation area of Chiayi Distillery It’s our steamer And it’s amazing today We just have what to drink Sauce-flavored liquor Hey, Teacher So what’s so special about this steamer? Nothing special Yes, I’m sorry What about the steamer It is solid-state distilled Something special their masters It’s inside Taiwan The best in technology Now this Pour the fermented one into it After the rice husk is added Add about 2% of the husk Scattered to his hands and fell The distillation pot has a name called a retort The action of going up is called a retort There is a term for the retort called seeing the breath Yes, I saw that vapor coming up Just sow it It’s too late for the unskilled So I saw that the smoke was a little filled Cigarettes are alcohol Vapor condensation is wine This is a good idea In the case of adding so little rice husk The most complete thing that can be retorted is the Chiayi Distillery Today’s batch of sauce-flavored liquor This steamer on Hello Kitty It will be released in 2030 You’re ready to wait for that urn of sauce-flavored liquor This wine you see now It’s time to retort Wait until it finishes steaming See next to no Pour it out Send it over cooling After cooling Add koji powder there Re-deportation Send it for what piled up Aroma to ferment, right? Right And then the sauce is piled up, right? Right 好啦臺灣Youtuber History The first one to drink The Youtuber of sauce-flavored liquor is us Come on, teacher Let’s take a sip first The real wine is here It’s terrible That’s about a few percent of teachers I guess it should be 60% Hey, the taste of this new wine It makes me feel like it still has to be aged Hey, this new wine It is a commercially available liquor There is a difference in taste Yes, it’s not the same And the sauce flavor It’s a lot of rounds to combine Then this one is all a single round The first few rounds fourth Sauce flavor type it must be blended many times Oh, got it It feels dull And then it’s not so bright Restrained that feeling Sauce wine especially it at the bottom of the cup The aroma is very long It feels like it’s a little bit of that undertone The feeling of sauce bottom I’ll teach you this The first is to horn the horn If you horn, it’s going to be a little salty It’s salty when it’s horned You don’t have a horn There is a preserves of feeling Salty bar I squirt it all the time, you know You’re going in the wrong direction Wow, this is my Youtuber history This is the first time I have drunk a new sake with a sauce flavor I think it’s very, very memorable Yes, this is also in the history of Chiayi Distillery This is the first time to release this sauce-flavored liquor I think it’s a historic moment At this moment, we remember it I’m going to take a picture here What we want to wish for I wish Chiayi Distillery’s Yushan Moutai liquor The sauce-flavored type can be sold well Because after all, ten years to sharpen a sword It’s too bad Household sorghum It must be said that it is barley I’m leaving, I’m not recording It’s called stacking here But what is accumulation? to the Chief of Unit But I have to applaud everything I say This is the soy sauce wine It’s like this in general The biggest difference between the fragrance type is They are high-temperature koji I saw it just now Before entering the cellar We need to make it look like this next to it Hey, heap it up Give it a fever This mash is going to give you a fever I don’t understand the question asked After the raw materials are finished Blow it cold Stir in the koji If it is directly covered its temperature Top 38, 39 But what about us It’s going to be a stacked action here The purpose is twofold The first To get to the temperature of this center All the way up to 50 degrees It can even be as high as 55 degrees Another key Let’s say I blow to 25 degrees Then I’ll pile it up here It takes to reach 50 degrees and 55 degrees Shorten the time If you can achieve it The better you have certain effects What about this It was divided into several times, and it was divided into several times 12987 ay This is at the time of the heap at different times Different times The flour is consumed There is also less air So it’s slower to go up to 50 or 55 We can’t say that rigidly Be sure to reach that temperature We just have to see Snow is falling in the mountains That’s what to do too If the heat in the middle reaches 55 degrees It is high in the mountains and does not drift with snow Then if the mountains are snowing The temperature in the middle has not yet been reached Please also enter the urn This pile is finished and will be put into the urn It’s time for us to go to that fermenter Right High-temperature fermenters I’m going to send it back again Wow, it’s so big to learn how to make a sauce This thing After mixing the koji Isn’t that tail of wine missing? Right The tail of the wine is sown right here And 12987 9 times of steaming 8th Stage Creation 7th Sake Acquisition Hey, I didn’t take the wine once Right Don’t If you don’t take it, you can also broadcast it back If it starts to get too dry, add some water Therefore, the accumulation is in this sauce-flavored process It’s a very, very important part Yes, yes, yes, if there is no accumulation, it is not a sauce We are making sauce It’s not exactly Kweichow Moutai We do Taiwan Moutai be So we can be based on our actual situation The flavor that everyone likes is also OK Dig half of it Half is over there Then this side is piled up and mixed with that one later That’s called a half-heap You can call a half-push Because half a push is half done Ha-hsien People ask you Hey, do you see the pile-up? What is accumulation? Mountain That’s it If it’s Sichuan, it’s like a pyramid If it’s from Guizhou Like a steamed bun If it is the central mountain range of Taiwan It turns out that there is still learning in the pile It’s not true or false Really All right We are now in the maturation area of Chiayi Distillery What are you going to do? It’s time to start the gong Lung-squeezing Don’t make a fuss Chief of Unit We are now currently at Chiayi Distillery How many warehouses are matured How many urns are there? How do we convert it? We age Basically our good wine Whether it’s fragrant, strong, or saucey It will be aged in an urn This is our first district On the other side, we also have a Shaoxing factory Opposite the factory There is also a maturation area Our 5-liter urns add up Break 10,000 5 quintals 5 quintals 500 liters More than 60,000 quintals So you have a lot of stock Because we all feel Good wine is all about putting it in a good place Make it better This urn of Chiayi Distillery It does look different It’s a hoop on the outside of this one Like this Japanese sumo wrestling This is the same as the two of them It’s not like that That’s it Teacher, would you like to introduce the wine? It’s here because of this There was an earthquake in Chiayi Now if there is an earthquake, they will Won’t break I’m going to bump into it What are we going to do after we come to the maturation warehouse? Be sure to drink alcohol Now this batch is in 109 years have not been drawn out But the urn wine must at least be there It took more than 5 years to take it out and do it again Blend the wine Hey, what cup are you taking? No, teacher Let’s do it Hey, yes Ask a question Can this be sold one by one? There is no jar of soy sauce wine Hey, don’t you pour it into that basin? I hadn’t heard of soy sauce in the first place Let’s save a little Have a drink, yes, yes People work so hard 500 liters a poppy IF IT’S 500ML It can be loaded up to 1000 sticks It’s like I can wrap it It’s a fragrance type The strong fragrance type can not be wrapped except for the sauce fragrance Because you’re currently in the process of releasing it right now But the fragrance type is now available in a package There are already people who have packed Bodhidharma series Actually, even if it’s us to sort it out ourselves Premiere Edition Yeah Hey, Teacher, it’s the two of us You can make an urn for wrapping, right? What are you thinking? It’s a sauce-flavored sake Put the horn in front of this lip first to be able to drink to the level As soon as it opens, the taste is super rich and fragrant It’s that mellow And it was very clean It has no miscellaneous taste More than 5 years, right Very thick and very solid feel Hey: I’m sorry That audience friend Why did someone run away by themselves after drinking a drink? What do you think? It’s very comfortable when you smell it When you drink it I won’t feel choked, I won’t feel spicy It’s just going to feel smooth Then it was very clean The palate is very creamy and solid throughout Wander inside your mouth like this The taste will remain in the mouth for a long time Hello everyone We’re going to drink something later Go and drink Yushan Moutai sauce flavor We’re going to have a taste You, you, you I’m going to wrap up What are you doing here? Okay, we’ve just gone through a series of Chiayi distillery processes Including the fact that we saw our sauce-flavored liquor It has to be accumulated and fermented Then the fragrance type Our Chiayi distillery is also second to none And from 1950 Chiayi Distillery makes the fragrance of 100 factories with the power of one factory So what about today That’s what we’re going to drink in front of us Strong fragrance type, sauce flavor type, and light fragrance type Especially who we’ve invited today The chief bartender of the Chiayi Distillery Our yellow bartender His qualifications It is deeper than our Master Ouyang Gangsheng He should be called Shigong’s What about the head bartender He’s at Chiayi Distillery has been in office for 18 years So this fragrant liquor in the past 18 years Until now, the sauce flavor type and the strong flavor type It’s all made by our bartenders It is bartending for 18 years I have been staying at Chiayi Distillery for more than 30 years It’s been 30 years That’s our first wine of the day What we are going to drink is our Yushan sorghum wine for eight years Bartender How did you do it in the past 8 years? What’s so special It’s been 8 years Basically, it’s a light fragrance type Then it is made in the fragrance type After it is made We put it in the urn Then take a look inside the urn You see what it’s called Deep ocean blue The characteristics of the deep sea blue Chiayi distillery It’s just a little bit of the sea breeze Inside the DNA of the wine Basically, there is the aroma of plums You drink this wine as if it were from the sea Then drink to the plains Then drink to the mountains Layering is time to stack it up It feels like you’re in the deep sea to drink And then there’s that salty, salty, salty, seaside flavor And then there’s the fresh scent of plums Because of the DNA of Chiayi Distillery Inside, there is basically the aroma of ripe plums When you enter the entrance It’s pure and very solid And then it has that ripe fruit in it It is a ripe plum Then there is a slight saltiness The aftertaste you will slowly discover There is a slight honey cake aroma Because the lady may be more sensitive When you go up further You’ll start to walk up the mountain There is a smell of camellia Then there is an aroma of tea leaves in it The wine is very rich Then plump And then thick without feeling like losing its elegance I myself am very interested in this deep ocean blue Very, very much like it Because the aroma is very pure Clean and elegant And it’s very, very layered What about Hello Kitty You see, from a woman’s point of view, this wine Wen-hsien When it first enters the throat, it has a plum fruit aroma and vanilla flavor When you drink it, you can feel that it has that salty and sweet feeling It’s layered My ending is a little sweet I highly recommend this friend who is new to drinking sorghum wine If you feel like drinking sorghum wine Probably the spicy one This one is deep sea blue, it’s not spicy The sweetness is very, very high And I think it’s when it’s on the rocks It must taste better After adding ice you will feel Hey, it’s like diving in the sea You will feel a little kombu taste coming out This wine Drink it in your mouth Horn twice Its saltiness is not that sodium ion It’s the pear Pears inside the jar Bartender: You seem to have something to say to the teacher That’s what Shigong meant This smell will not come out until it is placed in the urn You two are really old colleagues That’s right Right Then we’re going to get into our second wine It is the smoke of our mountains And what about the brand of mountain smoke It’s the latest launch of Chiayi Distillery, right? Right It was just about to be launched last year This wine is great Why is there a cigarette word? What does smoke mean The aroma of that smoky fire We thought it was because of the time when the sorghum was distilled Produces a natural smoky aroma When it smells of new sake After 3 months, it will slowly disappear But we found out later The smell of smoke has always been there And it’s getting thicker and heavier The more mellow the aroma is more and more full So we find out This is what food brings and is hard to come by If I’m going to keep going out of the mountain today Such a smoke smell Such a smoke aroma You can deliberately be in the process Do you go to do it all the time There is no way to reproduce it yet So the representative is this mountain smoke After you’re done There’s a chance you won’t be able to get out of the mountain next year Because you can’t reproduce such an aroma At the moment, it is impossible to make a replica of something I think the bartender is overbearing Today there is a fragrance type And then there’s the year, and then there’s the hook Then there are sauce flavor type and strong flavor type But you’re out of the fragrance with the smell of smoke This means that you are unique Passed through the head office After a lot of efforts to turn the tide You can launch this flavor yes Because of it we plan it in specialty wines Because it features: At present, we are talking about not being able to encounter it in the fragrance type It’s not the kind of whiskey smoke It’s a bit like our tea goose Or the aroma of sugar to the smell of smoke And it has a noticeable dry longan And it has that charcoal-grilled taste It is also the root of the plum aroma of Chiayi Distillery It’s kind of like a feeling I’m going to eat that cherry duck there It feels like there’s that fleshy texture This wine is so good, so good, so special This wine I feel that there is a hazy beauty in it But the aroma is very prominent Say plum aroma It ends up with a hawthorn plum flavor Your salivary glands are constantly secreting that saliva Makes you feel Hey, it’s a very beautiful wine The saliva has been coming out, and I feel like I want to kiss my tongue all the time Tell this to the person you kiss on your tongue Teacher, I really want to ask you a question Such a special taste In your hands Do you dare to launch When raw materials come, there is special handling But there is no problem with this raw material to be made in Chiayi There is a problem with doing it outside of Chiayi Because Chiayi’s wine has its special plum taste Not every batch is available But there are all the good ones Well in this case It’s this smoke smell It can be matched with that plum If you’re going to recreate this Mountain Smoke today With your technique Your abilities Your skills What you’ve learned Will you be able to fork it In the environment of Chiayi There is this strain There is this fermentation To be able to get such a good plum fragrance It doesn’t matter if its smoke is a different smoke But we can be very gentle, too Although it is not the same as this batch We are this year mountain smoke Smoke of the fourth year next year The smoke of the fifth year after that There is always a chance to reach the ninety-nine smoke Today we enter the third wine It’s Chiayi Distillery The most powerful and powerful fragrance type 哎 Dark incense type I feel in the field of Chinese liquor It’s us on the other side of the continent A very powerful character But since it is in the production area of Taiwan It is possible to produce a strong fragrance type This is a challenge for you Because after all, the taste of the strong aroma type We drank it on the other side in the early days In the end, do you want to replicate the taste and aroma of the mainland? Or to create Taiwan Your own unique fragrance type Continental strong fragrance type Basically, the habit of drinking liquor in Taiwan has been I think it’s too strong And it’s fermented in that mud cellar A bit of a dirty cellar smell Right The Taiwanese are not very acceptable Therefore, the Chiayi Distillery is cultivated with bacterial liquid Then the bacterial liquid is made to make this strong flavor type of sake out And then we do it when we do All that is required is that it must have a strong scent Then there is a strong aromatic taste But it doesn’t have the strong scent Miscellaneous flavors are in it So what about this wine We call it thick but not colorful Elegant but not light So it’s sweet and sour, and it’s delicious We drink when we do It feels like it’s in the mouth Score a rhapsody like that When you drink Its layering is inside the tongue Supra-apical tongue, supra-lingual Then on the base of the tongue It’s going to churn you all the time And then the salivary glands are also constantly challenging your stomach Then cut your salivary glands open Let’s release the aroma one by one Teacher, what you said is really good This wine It actually speaks You are using different phases of bacteria To indicate that it tastes right This strong scent type smells very bright And there’s that feeling that emanates There is an aroma of pine needles It’s like the freshness of a pine tree The fruity aroma will feel very refreshing So it tastes very sweet and sour And then don’t get tired of it The end rhyme will still be very long Early words I’ve got a job on the other side of the river And then go over there for an interview I drank their strong aroma Their strong fragrance is very heavy He’s not as bright as you are Words inside your mouth It’s going to spread out entirely Tightness is the sensation that melts between your tongue Yes, and our wine is Chiayi Distillery At present, the South and North are the most awarded wines So this wine In fact, it is a Chinese liquor competition around the world Conquer the north and win numerous gold medals Right This wine should be normal And it is a regular type Five For those less than five years old We’re not going to get it out Such a good body comes out The aroma type has to be very accurate Collect each layer, each layer and each different The strong fragrance type mainly depends on the tone If every time it comes different Each layer is different And then I’m going to tune in to the same What about the mainland If there is soil, it can make a strong fragrance We don’t want dirt The first one is on top of the dirt There is no way we can do that There are no flowers without soil There’s a second line in this song I don’t see the melons that take root Just after some polemics The first three bottles were drunk Today I want to introduce the highlight of our film It is our Yushan Moutai sauce flavor You don’t have to look at this wine as small BUT IT HAS 500ML And this sauce flavor type is not easy to come by It can only be made once a year This sauce-flavored liquor In fact, it is a combination of strength and beauty It is the most labor-wasting It can only be made once a year It’s just a whole round a year Then we received a total of seven drinks At the time of blending It is by these seven rounds of wine And then go and mix it up to get what we want We’re going to drink it when it’s time Basically, it’s about letting go Drain all of the previous aromas Only then can we unravel its mystery However, the mainland’s sauce flavor type has a high acidity We Taiwanese are not very palatable So we Chiayi Distillery specially blended it Our Chiayi Distillery’s unique DNA sauce flavor type Wait a minute and drink it That’s what we’re talking about You empty it first Find the source of the aroma in it This wine has been developed for 10 years So it also represents the last ten years You’ve had a lot of failures, right? Yeah We talk about strong flavor type and sauce flavor type In this field of Chinese liquor It’s already in a class of its own You’re the head bartender at that Chiayi distillery How do you set the tone for this one? Taiwan’s sauce-flavored liquor This is the first time in Taiwan’s history Right It’s up to you to set the tone The first thing we want to do is make it feel heavy But without losing its elegance You have to be old-fashioned And it can’t lose its vitality So you’ll feel when you drink it What I want is that the fragrance in it is free and uninhibited At the time of drinking you will feel Hey, it’s aroma You can slowly release the layering together Put that time on a stack Put that process on the craft I express that power and beauty slowly So we say a little bit like Aromas of tropical fruits are inside You don’t lose the smell of it like it’s a little roasted There is a roasted flavor in the back Hypothesis says Hey, you look like you’re drinking black coffee again There’s a little bit of that burnt smell in the back When I smell the incense It belongs to the darkness But when you’re at the entrance It’s very solid and full to burst out So its layers are stacked on top of each other And its fragrance is also very pure Dark, rich It leaves an empty glass You put it on tomorrow morning Tomorrow afternoon Its empty cup is still clean Elegant and beautiful I’m going to kill it now It brought me the one inside I don’t know how to describe this sauce I use my own feelings This sauce is a bit like A bit of this star fruit flavor The feeling of hawthorn cake Thick solid But it’s sticky That’s how I feel about the sauce Teacher, am I right? Very good Head bartender for 30 years and the director of this liquor testing institute for 38 years in the Public Sales Bureau It’s already certified My tongue is so sharp Drink this Yushan Moutai sauce flavor When you go back to Taipei, you must have a duck tongue I thought you were going to kiss me tongue when you went back to Taipei Finally, let’s listen to women’s thoughts Because after all, the sauce flavor type is the sauce flavor type Boys drink very strongly But I think women How do you express the taste of this sauce? It’s very rich when you drink it But it’s not choking or pungent, it doesn’t And then there’s the abundance of layers And then that layering of the cheeks Because it will secrete saliva Then it will be brought out So for me, I think it’s pretty special You like to drink whiskey and drink spirits Drink this sauce-flavored sorghum wine Do you feel repulsed or uncomfortable? Actually, I don’t drink much Chinese baijiu But after I drank these 4 today Makes me kind of fall through my glasses I would love it The sauce flavor type also has a special feature You’ve had a drink now Then you go out for a walk You wait a minute, and you want to have another drink You’ll feel Hey, I just smelled like that Why keep it on my tongue all the time It’s scurrying over there Your taste buds want to come back Have another drink with him What is the mystery in it? You’re comfortable after drinking That’s it Planted headlong into this world of sorghum wine In this world of sauce fragrance Because of the stacking of its time It’s a lot of variation Make you just feel Hey, I just think I already know what it is What taste But after you get there Hey, it’s a different one on the inside of the tongue So Hey, it’s not the same as it was just now I’ll come back and have another drink I don’t use any condiments You just drink it You can just keep drinking Hey, so it’s a very bad day You see, today’s teacher Ouyang took us through the process And our Chief Chen took us through the process And then today our chief bartender Take us into the world of sorghum wine Very, very wonderful Very, very much gain We have to get to the end of the credits Why Because our Ouyang Master is already asleep What do you remember? Remember to subscribe Press Like Turn on the little bell Our President Leo has a bottle of wine See you next week
台灣首座高粱酒酒廠嘉義酒廠，以一廠之力，做出百廠之香，並孕育出全台第一瓶「玉山台灣茅台酒(醬香型)」。今日我們攝影團隊現場直擊嘉義酒廠全製程工藝，更有幸邀請首席調酒師黃仁芳、陳與文股長，以及對嘉義酒廠有深厚了解的國寶級中式白酒專家歐陽港生，為觀眾朋友一起介紹嘉義酒廠的釀酒工藝。我們將與觀眾們分享「玉山台灣茅台酒(醬香型)」與清香型高粱酒釀造工藝的差異之處，本集精彩可期，內行人來看門道吧！
00:00 嘉義酒廠 廠區介紹
03:45 嘉義酒廠 製麴中心
06:03 嘉義酒廠 堆麴
11:14 嘉義酒廠 特色窖池
13:51 嘉義酒廠 蒸餾區
17:00 嘉義酒廠 高溫麴堆積
20:00 嘉義酒廠 熟成區
22:45 品飲－玉山高粱8年深海藍
25:50 品飲－山之煙
28:49 品飲－濃香頂高
32:00 品飲－玉山台灣茅台酒醬香型
【本集酒款】
●玉山台灣茅台酒(醬香型) 54% 500ml
嘉義酒廠於民國102年時派員至四川、貴州及茅台鎮多家醬香型酒廠，親身學習體驗醬香製程的三高及三長，歷經十年全心研發及改良，最終開發出台灣第一支醬香高粱酒。
醬香高粱工藝中的三高是指高溫製麴、高溫堆積、高溫發酵，三長則是製麴時間長、生產周期長、儲存時間長。配合節氣，始於伏天(端午)製麴，至重陽下沙(即投料)開始進行八輪次蒸餾，一年僅能生產一個週期，酒液還須經過至少三年的甕藏儲存，經過長時間的陳熟，才能得到強烈厚重的醬香酒體，愉悅果香伴隨入口後悠長的醃醬香味、口齒迴盪，酒香悠揚而綿長，杯底留香持久豐富，滿室生香，展現最佳酒質，因此產量非常有限珍貴的，是知音難遇之珍品。
酒器採還原燒，釉色選用鏽色塗裝，紀錄著時光痕跡，象徵歷經多次的反覆淬煉及儲陳，金色流暢筆刷點綴，有如珍稀酒液自沉潛的歲月中躍然而出，精心呈現醬香台灣茅台酒。
〔品飲筆記〕
前香：熟楊桃、水蜜桃、薔薇、榴槤、香蕉、陳麴糧香。
中香：熟梅香、甘草、熟梨、波羅蜜、巧克力、熟蕉、鹹梅蜜餞
底香：烤餅乾、美式咖啡、起司、烤玉米、杏仁果、炒栗子、榻榻
米。
杯底留香：醃醬、稻草、醬油麴
味道：優雅細膩、黏稠醇厚、酸甜諧調、風味天成、香韻長存。
●清香8年深海藍 56%-2021舊金山世界烈酒競賽SFWSC-金牌、2023國際烈酒挑戰賽ISC-金牌
傳統固態法發酵、蒸餾釀製，酒液經過八年以上、以甕酒方式於高粱酒窖中甕藏熟成。 梅果與香草氣息繚繞，對映沉穩醇厚陳酒香，酒體甘潤細緻，層次感豐富，生津適口，微甜不膩，蜂蜜醬香齒頰留香。整體口感融合協調，成就高粱酒珍品。 風味特色： 色澤：清澈透明。 香氣：具清香及放香特性，清香幽雅特質。上層高粱糧香，中層青梅味，底層老陳味，杯餘梅醬 韻味。 口感：入口濃烈醇甜，入喉勁道十足，乾淨無雜味，餘味長而回甘。
〔品飲筆記〕
甕藏8年以上熟成，聞之青梅、香草、花蜜醬香氣息繚繞，對映沉穩醇厚陳酒香，層次細膩豐富，整體口感融合協調。
●濃香頂高 50%
這款酒是台灣菸酒嘉義酒廠以優質原料，採傳統工法再結合現代科技精心釀製，同時擷取酒液精華，經陶甕窖藏5年以上，酒質特優。酒瓶外觀採用較少見的六角瓶身，如同藝術品一般，隨禮盒另附贈一只酒杯，日後轉手的時候，若盒、杯完整，價格更優。
這款酒在「2019USC終極烈酒挑戰賽」中獲得96分的第一高分，贏得最高獎項主席獎，勢壓所有參賽的中國白酒，足見其酒質之出色，增值潛力也不言而喻。
●特色風味款-山之煙 56%
「玉山高粱酒-山之煙」酒體風格獨樹，具天然發酵生成之愉悅煙燻風味，入口後炭烤龍眼乾味口腔迴盪，酒體順而不淡甜潤馥郁，特殊風味照映溫潤的木質調，賦予朦朧穩重的神祕感。
【本集由 台灣菸酒 贊助播出】
#李奧社長 #凱蒂貓 #歐陽港生 #嘉義酒廠 #高粱酒推薦 #堅持全程固態發酵 #必喝高粱酒 #玉山茅台酒醬香型 #高粱酒釀造 #中式白酒製程 #釀造工藝 #台灣菸酒 #TTL #醬香型 #清香型 #玉山高粱酒山之煙 #濃香頂高 #清香8年深海藍 #製麴 #甑鍋 #水泥窖 #首席調酒師黃仁芳 #高粱酒好喝 #高粱酒價格 #高粱
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【威士忌必喝推薦】
■2023 威士忌評價推薦 TW.WA威士忌大賞 年度十大威士忌出爐 | 李奧社長 https://youtu.be/L0-ZUr3YNMc
■【 Whisky100威士忌達人 百大品飲紀錄 】 90分以上威士忌Part3-酒訊雜誌創辦人 莊雲斌篇 ｜李奧社長
■【 Whisky100威士忌達人 百大品飲紀錄 】 90分以上威士忌Part2-MMA評審 姚和成篇｜李奧社長
■【Whisky100百大品飲紀錄 90分以上威士忌】Part1｜李奧社長
【威士忌桶型風格】
■【橡木桶玩家】塔木嶺單一麥芽威士忌 紅、白葡萄酒桶評價開箱！雙桶與雪莉三桶經典玩味之作！ft.酒酒女孩｜李奧社長
■【威士忌小白必看 雪莉桶威士忌的前世今生與酒款推薦】 Oloroso、PX、Fino、Moscatel、Amontillado、PaloCortado Ft 酒酒女孩 | 李奧社長
【高粱酒系列】
■直擊金門酒廠製酒工藝全紀錄 三高二低一翻｜金門大橋通車紀念版震撼上市｜李奧社長
■金門高粱酒的收藏價值？金門酒廠首次現身說法 黑金龍、黑金剛、特優、陳高、原酒的差異？調酒師不能說的秘密｜李奧社長
■地表最強馬祖高粱酒推薦 東湧陳高 馬祖陳高 台北101紀念酒｜李奧社長
■金門高粱白金龍源原酒 最強高粱盲飲之戰｜李奧社長
■USC終極烈酒挑戰賽-最強高粱酒出爐｜李奧社長
【李奧社長 相關連結】
■酒鬼社長的幹話系列貼圖：https://line.me/S/sticker/23114056
■李奧社長LINE社群 https://reurl.cc/eW10NR
■李奧社長臉書粉專 https://www.facebook.com/98News
■強烈女子臉書粉專 https://www.facebook.com/ulacheers
■IG https://www.instagram.com/leowumr5/
■酒訊雜誌 https://www.facebook.com/WSD123
■合作信箱 ula@ch-9.net