The authentic Kunsha wines on the market include: Feitian Moutai, Moutai Jiangmen, Honghualang 10 years, and Lang 1898.

Kunsha wine uses red tasseled glutinous sorghum and wheat as raw materials, and strictly follows the 12987 process, which is one production cycle per year, with two feedings, nine cooking times, eight fermentations, and seven wine extractions. Generally, the minimum is a three-year base wine, and Feitian is a five-year base wine. Characteristics of Kunsha craftsmanship:

Kunsha wine, also known as Bunsha-type sauce wine, is a kind of white wine brewed through a complicated process. The main raw material of this wine is red tassel sorghum. This kind of wine has very high requirements on the raw materials, which must be intact sorghum, otherwise the wine produced can only be called broken sand wine. The "sand" in Kunsha type sauce wine is not what we usually understand as "sand".

Instead, it refers to "sorghum" (the main brewing raw material of Maotai-flavor wine) and other auxiliary materials; and the word "Kun" is transliterated and is also called "bundle", which means "complete".

The so-called Kunsha refers to complete sorghum, which is also called "bundle seed" in Maotai Town. In fact, during the production of Kunsha wine, the raw materials will be kept at a crushing rate of about 20%, rather than all the raw materials remaining intact, because the crushing can better promote fermentation.

Extended information:

Kunsha process solid state pure grain, low wine yield, long production cycle, complex process, long storage cycle, so Kunsha wine is the most popular among Maotai-flavor wines. It is representative and its value will continue to increase with age. The Kunsha process is a production cycle a year, with two feedings. The first round is called sand making, the second round is sand discharging, and about thirty days is a fermentation round.

It takes forty days to make and ferment the koji before it can be released from the warehouse. The koji is stepped on during the Dragon Boat Festival in May, and the koji pieces are stored for six months before they mature. After adding the ingredients, it is repeated seven rounds to extract the wine and eight rounds to add the koji. Qu, eight times of stacking and fermentation, eight times of fermentation in the cellar, nine times of cooking, and the first batch of ingredients before and after the Double Ninth Festival. There is one production cycle a year, with two feedings.

Nine steamings, eight dryings and seven outs, every drop of wine has gone through spring, summer, autumn and winter, and is made according to the weather and season. It is commonly known as the "12987" process locally. The Kunsha brewing process of Maotai-flavor liquor comes from Maotai Town. Its complexity is unparalleled in the entire liquor industry. It is known as the "living fossil of Chinese liquor craftsmanship" and has been selected as "China's national intangible cultural heritage".