Sam Seng Best Quality Cheung Jin Wine 10L

"Double Steamed Wine" uses rice as the main raw material, the difference is that after two distillations, the wine quality is more alcoholic

The core of the traditional technique of "Double Steaming" is obtained through two fermentations and re-steaming, so it is called "Double Steaming".

The earliest rice wine was only distilled once and had a lower degree. Double-steamed wine was an unintentional "invention". It is said that there was a wine shop called "You Longxing" in the past, which was jointly operated by the husband and wife. One day, his wife wanted to pour the steamed Zhai wine into the wine tank for aging, but due to lack of energy, he accidentally tipped the Zhai wine into the uncooked fermented materials. In order not to waste these raw materials, the couple decided to steam all the materials again. After the second distillation and concentration, they were pleasantly surprised to find that the wine was more mellow and attractive. Since then, "Double Steamed Wine" has been popular and spread.

The good "Double Steamed Wine" has a clear wine color and rich and prominent scent of black bean sauce. Because of this characteristic, "Double Steamed Wine" is often used as the same material for cooking Chinese dishes.