Kweichow Moutai Zodiac Wine is the main brand wine jointly created by Kweichow Moutai Co., Ltd. and Mr. Huang Yongyu, a master designer of Zodiac. This product invites artist Huang Yongyu to draw the zodiac pattern on the bottle of Maotai, aiming at creating a combination of national wine Maotai, national artists and the essence of the zodiac culture. It is a noble drinking, high-end collection wine and high-end gift wine sublimated from Maotai high-quality liquor.
Maotai Zodiac Liquor is the first high-grade liquor in China as an asset equity product, and every Zodiac Liquor is also very popular. If you want to get the zodiac wine in the Year of the Tiger, you can make an appointment with I Maotai, and then wait for the announcement of the results at 18.
Main technological process and requirements of Moutai;
1, Daqu production
Crushing wheat, adding mother koji and water to make koji embryo, fermenting with straw at intervals of 40 days, then removing koji, and storing for 6 months before putting it into wine making.
Step 2 make wine
Chongyang began to feed in two times, namely, reducing sand and making sand (sand refers to sorghum). After crushing Xiasha sorghum, heat it to moisten the grain. The next day, add the mother grain to steam the grain, and then spread it out to dry. Then add distiller's yeast and tail wine, mix them evenly and pile them up to meet the technological requirements. After fermenting in the cellar for 30 days, open the fermented grains, then mix them evenly with the crushed and wet sorghum, and repeat the above procedures from steaming the grains. There are 7 rounds of liquor distillation stage, and each round has to go through drying, koji adding, accumulation, cellar entry and liquor distillation.
The brewing process * * * goes through nine times of cooking (distillation), eight times of air drying, koji addition, accumulation, cellar entry and seven times of wine extraction, with one production cycle every year.
3. Storage and deployment
Base liquor (round liquor) is stored in pottery jars in three typical forms: maotai-flavor liquor, mellow liquor and cellar bottom liquor. Base wines with different rounds, different typical forms, different alcoholicity and different wine ages were blended and stored in pottery jars. The storage and mixing process has gone through at least 3 years.
Step 4 pack
After the blended wine passes the inspection, it is put into an opaque container and delivered from the factory.