Chinese huangjiu, wheat+rice brew made same way as sake. 15%, 5 and 8 years old. Amazingly interesting. Light acid and massive umami, with huge oxidization character, and many strange flavourspic.twitter.com/tX6u0lsBYV
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Yellow wine. That has all sorts in the flora. Mucor, Aspergillus, lots of amylytic funk...very acquired taste
Yes. Still don’t know if I actually like it, but hugely interesting. Which is a sign I might like it. Particularly from smaller producers than this one.
It's an odd art tbh, the sacchaifying etc. However, some red yeast rice might be interesting to use in farmhouse ale. Odd taste but in small doses it's nice. VERY red
I didn’t quite acquire the taste yesterday, but it seemed doable. Especially given this apparently is the biggest producer, and so probably the least interesting.
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