Taiwan's Chen Nian Shaoxing Wine is made using the famous Ailan Sweet Spring Water from the Central Mountains of Puli, and is made using traditional methods using glutinous rice, Penglai rice, and wheat as raw materials.
First, rice malt is made from Horai rice with a polishing ratio of 80%, and barley malt is made from wheat. A shubo is made with Airan sweet spring and rice koji, and fermentation is proceeded by adding rice koji, barley koji, glutinous rice, and Airan sweet spring to the shubo. Once fermentation is complete, it is squeezed, clarified, filtered, and sterilized before being placed in a bottle and left to mature naturally for over 5 years.
The biggest feature of Taiwan's Chen Nian Shaoxing wine is that, unlike China's Shaoxing wine, it is bottled from 100% unprocessed sake, without adding any additives such as caramel, or blending any old or new wines.
Medium-bodied and dry with no unpleasant taste, smooth texture, and a dry aftertaste. Shaoxing wine has a mild sourness and bitterness.