The implementation standard number is GB/T26760.
Brewers originally brewed "cheap conscience" maotai-flavor wine, thinking that "the fragrance of wine is not afraid of the depth of the alley", only paying attention to quality and ignoring publicity.
Although it is not well-known, the drinkers who have tasted it will replenish it many times, which is related to the efforts of the winemaker and the teaching of the master Li Xingfa (the former deputy director of Maotai).
The raw material is mainly red tassel glutinous sorghum, which is brewed by Khun Sa method, and it takes nearly 1 year to make a good wine. After the wine is made, it will be stored in a special wine cellar for 3-5 years, and the fusel oil will be removed before it officially leaves the factory.
There are two main fermentation processes for brewing soy sauce wine.
1No.: Solid state Khun Sa fermentation, in which the Kun is intact and the sand is sorghum, so the wine brewed with intact sorghum can become wine. This wine is generally made of red tassel sorghum and has high nutritional value.
The second type: solid-state broken sand fermentation, where the sand is broken and the sand is sorghum, so the wine brewed with broken sorghum can become broken sand wine, which can be brewed with ordinary high-quality sorghum as raw materials.