[特点 Features]
传统二锅头工艺源自清代烧酒坊“源升号”，赵氏三兄弟于1680年在北京前门大街创办。大麦、豌豆为原料制成的低温大曲为糖化发酵剂，采用清蒸清烧老五甑或清蒸二次清固态发酵工艺，在蒸馏之时低温流酒，掐头去尾，看花摘酒，再经陶坛贮存，精心陈酿，方成值得细品的红心二锅头。又称“酒中的蓝精灵”，因其瓶身是清明透亮的蓝色而得名。为迎合白酒低度化消费趋势和年轻一代的时尚潮流，推出的高档裸瓶二锅头系列。自上市以来，该产品以潮流、时尚的质感赢得了广大消费者，尤其是年轻一族的喜爱。
In year 1680, a wine shop named as “Yuansheng” has a brewing technician Zhao Cunren and three brothers reformed the quality of pure shochu. In ancient times, the cooler used for steaming wine was called Tianguo. The wine that was cooled by the first and third pots of cold water was called “liquor head” and “liquor tail” respectively. The “wine body” tastes the most sweet and mellow, which is why the “Er Guo Tou wine craft” is obtained. The peacock blue reflects the moonlight, and the pearl white heart is misty rain. Also known as the “Smurf in Wine”, it is named after it’s clear and bright blue bottle. In order to cater with the low consumption trend of liquor and the fashion trend of the younger generation, the high-end naked bottle Er Guo Tou series was launched. Since it’s first launch, the product has won the love of consumers, especially young people, with its trendy and fashionable texture.
[品种 Varieties]
Fresh fragrance/Light-flavour aroma.
清香型
[口感 Taste]
酒色绵甜净爽、口感柔顺。
The wine is sweet and clean, with a soft texture.
[成份 Ingredients]
水、高粱、大麦、豌豆
Water, Sorghums, Wheats, Garden Peas
Hai-O Enterprise Bhd (22544-D)