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In ancient Maotai Town, the aroma is said to waft for ten miles.
In ancient Maotai Town, the aroma is said to waft for ten miles.
A Detailed Explanation of the 12987 Brewing Process for Sauce-Aroma Baijiu
2022-11-29
Do you know exactly what the brewing process of sauce-aroma liquor is like? Many people enjoy drinking sauce-aroma liquor precisely because of its mellow, delicate, and richly layered flavor profile—but very few actually understand the brewing process behind it.
Do you know exactly what the brewing process of sauce-aroma liquor is like? Many people enjoy drinking sauce-aroma liquor precisely because of its mellow, delicate, and richly layered flavor profile—but very few actually understand the brewing process behind it.
Let’s take a detailed look at how sauce-aroma baijiu is made—this will be a great help in ensuring we buy the right kind of liquor!
The fundamental process characteristic of sauce-flavor liquor brewing is the “12987” method. However, “12987” applies specifically to “Kunsha liquor”; the processes for “Fansha” and “Suisha” are far less complicated. The following sections will provide a detailed explanation.
I. Kunsha Process
Kunsha is made from whole-grain red-yinzi sorghum—a process known as the 12987 method for sauce-aroma liquor. The production cycle lasts one year and involves two additions of grain, nine rounds of steaming, eight rounds of fermentation, and seven rounds of liquor extraction. After being graded, the extracted liquor undergoes aging in earthenware jars for more than three years before being blended and adjusted. The Kunsha process results in high production costs and requires a substantial amount of grain—typically five jin of grain yield just one jin of liquor.
Among them, the most important is the “making qu” process.
As everyone knows, the raw material for making qu (fermentation starter) is wheat. The qu-making process begins in early May of the lunar calendar, when the weather is hot and various microorganisms are highly active, creating ideal conditions for fermentation and qu formation. After the qu is made, it’s wrapped in straw and stored for fermentation. Every 10 to 20 days, the qu is unpacked, turned over, and then returned to fermentation. This process is called “zhuang cang” and “fan cang.” After repeating this process several times—typically over a period of 3 to 5 months—the qu is ready for use.
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