Niu Lan Shan Chen Niang Baijiu 750ml
SKU: 20044
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This product is available to ship to: CA
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Origin
Imported
Region
Vintage
Varietal
Grain
Color & Type
Blank
Country
China
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Re. Joseph Cruz's, note that Wuliangye isn't sauce flavor at all so I'm not really sure what to make if the review. The most notable example in the sauce category would be Maotai.
For those who know baijiu, this offering is considered 'sauce aroma' or 'sauce flavor'. Your closest analog will be Wu Liang Ye which costs several times as much (a complement to Niu Lang Shan, and no offense to Wu Liang Ye which is also great). Key difference would be the finish which strikes me as more 'fresh' and not as long as Wu Liang Ye. I used a Glencairn glass to nose it which might be intense for others. A rocks glass will do otherwise. If you're new to the scene never start with a shot - always sip slowly. I paired this with niu rou mian (beef noodle soup), but you could just as well complement Hong Kong style banquet dishes with this (or other types of baijiu for that matter).
There's the cheap rice vodka and then there's the good stuff. (I call it rice vodka. Don't really know what it's mad of) Hard to tell the difference unless you read Chinese which you probably don't. This stuff has virtually no taste, and a big kick. In case you don't know already, you drink this a TINY bit at a time. You don't just throw back a shot-full unless you want to have a stroke.
Re. Joseph Cruz's, note that Wuliangye isn't sauce flavor at all so I'm not really sure what to make if the review. The most notable example in the sauce category would be Maotai.
For those who know baijiu, this offering is considered 'sauce aroma' or 'sauce flavor'. Your closest analog will be Wu Liang Ye which costs several times as much (a complement to Niu Lang Shan, and no offense to Wu Liang Ye which is also great). Key difference would be the finish which strikes me as more 'fresh' and not as long as Wu Liang Ye. I used a Glencairn glass to nose it which might be intense for others. A rocks glass will do otherwise. If you're new to the scene never start with a shot - always sip slowly. I paired this with niu rou mian (beef noodle soup), but you could just as well complement Hong Kong style banquet dishes with this (or other types of baijiu for that matter).
There's the cheap rice vodka and then there's the good stuff. (I call it rice vodka. Don't really know what it's mad of) Hard to tell the difference unless you read Chinese which you probably don't. This stuff has virtually no taste, and a big kick. In case you don't know already, you drink this a TINY bit at a time. You don't just throw back a shot-full unless you want to have a stroke.