What does the “12987 brewing process” mean? The “12987 process” for sauce-aroma baijiu refers to a production cycle lasting one year, during which the liquor undergoes two additions of raw materials, nine rounds of steaming and cooking, eight rounds of fermentation, and seven rounds of liquor extraction. Afterward, it must be sealed and stored for at least three years before undergoing further blending and adjustment.

One cycle per year

The production cycle of Zunren Tai Daqu Jiangxiang liquor lasts one year. It begins with the preparation of fermentation starter during the Dragon Boat Festival and doesn't proceed to "xia sha" until the Double Ninth Festival. After undergoing nine rounds of steaming and cooking, eight rounds of fermentation, and seven rounds of liquor extraction, the liquor is carefully blended and then sealed in jars for storage. The entire process takes a full year.

Two-stage feeding

Zunren Tai Daqu Sauce-Aroma Liquor is produced twice each year—once during the “Xia Sha” phase and once during the “Cao Sha” phase. In the baijiu industry, “Xia Sha” refers to the red-yinzi glutinous sorghum specifically used for brewing in Maotai Town. This sorghum has thin skin, a dense and glutinous kernel, and a reddish-brown hue; it can withstand prolonged steaming and boiling. Because its appearance resembles sand, the people of Maotai Town call it “sha.” Around the Double Ninth Festival, whole grains of sorghum and crushed sorghum are added to the fermentation mash in a ratio of 8:2. This stage of adding ingredients is known as “Xia Sha.” The second addition of ingredients is called “Cao Sha,” and the biggest difference between Cao Sha and Xia Sha lies in the different proportions of whole grains versus crushed sorghum. After these initial stages, no new ingredients are added during subsequent brewing processes.

Nine times steaming and cooking

As the name suggests, this process involves nine rounds of steaming. After the initial “xia sha” step, the grain is first steamed once without any additives; then it’s mixed with coarse sand and steamed together once more. The first two rounds of steaming alone can transform the grain into an unfiltered liquor. To extend the fermentation period, no liquor is drawn off at this stage. Next, a third round of steaming is carried out, yielding what we call “shu zao.” This “shu zao” is then subjected to six successive cycles of breaking up, spreading out to cool, and piling up. Each of these steps requires another round of steaming, bringing the total number of steaming cycles throughout the entire process to nine.

Eight-time fermentation

Currently, many low-priced liquors on the market are made directly using edible alcohol in order to boost production. Although edible alcohol is permitted within national regulations, its quality naturally falls far short of that of Kunsha liquor, which undergoes eight rounds of fermentation.

Pure-grain liquor must go through the fermentation process. Each steaming and cooking cycle requires fermentation—first, a pile fermentation stage, followed by centralized fermentation in a wine cellar. The fermentation process itself typically takes about one month.

Seven times of liquor extraction

The "seven-times distillation" of Zunrentai Sauce-Aroma Liquor refers to the seven distillations of Maotai sauce-aroma liquor. After the initial distillation following the mixed-steaming and rough-sanding process (starting from the third round of steaming, roughly from the twelfth lunar month to the first lunar month of the following year), the fermented mash is then subjected to six consecutive rounds of distillation in the still. Each round involves a single distillation, with one distillation occurring each month. By the time the seventh and final distillation is completed, it’s already August of the following year.

The spirit distilled during the first distillation, also known as "caosha liquor," has a raw, astringent taste with slight notes of uncooked grain and acidity. The spirit distilled after the second fermentation is called "huisha liquor"; it’s mellow and slightly astringent. The spirits distilled during the third, fourth, and fifth rounds are referred to as "dahui liquor." They exhibit a prominent sauce aroma, a rich and full-bodied flavor, and a high yield. The spirit distilled during the sixth round is called "xiaohui liquor": it features a distinct sauce aroma, a long-lasting finish, and a toasted fragrance. The spirit distilled during the seventh round is known as "weizao liquor": it’s mellow, heavily imbued with a toasted aroma, and slightly bitter.

After going through the above steps, the liquor is further transferred into earthenware jars and sealed for aging, thus becoming the base liquor. In the first year, it is taken out for blending and tasting, where it is categorized according to three distinct flavor profiles: sauce aroma, mellow sweetness, and cellar-bottom notes. Finally, it must be aged for at least three years. The master blender then blends these base liquors according to their respective body characteristics—sometimes using just a few, or even dozens of different base liquors—and combines them in varying proportions to create Zunrentai Dagu Sauce-Aroma Liquor.