Which is better, Chuniang Buckwheat Wine or Maopu?

Compared with Maopu, Chuniangchun Tartary Buckwheat Wine tastes better. According to relevant public information, Chu Niangquan Tartary Buckwheat Wine is brewed with Tartary Buckwheat as the main raw material and Xiaoqu distilled liquor as the base wine. It is brewed by fermentation, aging and a certain process, which not only has the taste and flavor of traditional liquor, but also adds many health factors, thus obtaining a liquor with clear liquor, yellowish color and headless after drinking. Maopu Tartary Buckwheat Wine takes Tartary Buckwheat, Radix Puerariae and Fructus Lycii as raw materials, which is endowed with health by science and technology. Has two national invention patents and two national invention patents. It melts the original wine from the landmark producing areas of Huangshi Xiang in Hubei, Yibin Xiang in Sichuan and Maotai Xiang in Guizhou, and extracts the essence of five herbs, such as tartary buckwheat and kudzu root, and drinks three flavors at a time, and even has herbal pulp. In contrast, the taste of Maopu tartary buckwheat wine is still good.