The so-called Maotai Hun sand wine refers to the whole grain of red tassel sorghum used according to the traditional technology of Moutai. Every year, the Double Ninth Festival and distiller's yeast are stirred according to the ratio of 1: 1 (commonly known as Xiasha), steamed nine times and dried seven times. Raw wine distilled for the first time is not added into the raw materials. During the brewing process, the materials are added twice.

The original wine is aged for three years, blended and seasoned after three years, aged for another year, and finally inspected before leaving the factory, which is Khun Sa wine.

Classification of sorghum liquor with extended data

According to the different input of sorghum during brewing, Maotai sorghum liquor can be divided into three types: (1) input relatively complete sorghum, and the liquor produced is "Hun (kún local dialect) Shajiu"; The wine made by grinding sorghum is called "broken sand wine"; A wine made of distiller's grains discarded after the last nine digestions and some new sorghum and new koji medicines is called "Fansha wine".

Sorghum is called sand in the production of Maotai-flavor liquor. The wine brewed with broken sorghum is called "broken sand wine", which has short production cycle, high wine yield and average quality. There is no need for a strict "sand returning" process, and the wine in the grain is usually taken out after two or three times of baking. In order to make the wine have maotai flavor, the distiller's grains of "Xisha wine" are usually added in the fermentation process. In order to sell, some wineries often mix some "Xisha wine" to pretend to be maotai-flavor liquor.

The wine made of distiller's grains discarded after the ninth cooking of bound sand wine and some new sorghum and new koji medicines is called "Fansha wine", which has short production cycle, high yield and poor quality.

Baidu Encyclopedia-Khun Sa Wine