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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.
The 12987 process for brewing soy sauce wine at Chongyang Xiasha has just begun.
2023-10-27
The brewing process of sauce-aroma liquor is the most complex among all aroma types. From grain selection to product release, it takes at least three years, during which the liquor undergoes six key stages: making qu, fermentation, distillation, aging, blending, and bottling. Sauce-aroma liquor has the longest brewing cycle and the lowest yield, yet it boasts the highest quality. This method of sauce-aroma liquor production has been refined over generations by brewers who adhere strictly to natural laws. The sauce-aroma liquor... Production process Therefore, it has been included in the “China National-Level” list. Intangible Cultural Heritage ”, hailed as “ Chinese baijiu Process of Living fossil ”。
The brewing process of sauce-aroma liquor is the most complex among all aroma types. From grain selection to product release, it takes at least three years, during which the liquor undergoes six key stages: making qu, fermentation, distillation, aging, blending, and bottling. Sauce-aroma liquor has the longest brewing cycle and the lowest yield, yet it boasts the highest quality. This method of sauce-aroma liquor production has been refined over generations by brewers who adhere strictly to natural laws. The sauce-aroma liquor... Production process Therefore, it has been included in the “China National-Level” list. Intangible Cultural Heritage ”, hailed as “ Chinese baijiu Process of Living fossil ”。
The model of the sauce-flavored liquor brewing process displayed in the Huacheng Liquor Industry showroom.
In the 12987 brewing process for sauce wine, the “1” refers to a one-year production cycle and two rounds of ingredient addition. The “Chongyang Xia Sha” marks the first round of ingredient addition in sauce wine brewing. “Xia Sha” refers to the crucial raw material—red-yam glutinous sorghum—which is used to brew sauce wine. The red-yam glutinous sorghum grown in Maotai Town features grains that are firm, plump, uniform in size, and have thick skins. Amylopectin With a content exceeding 90%, it is ideal for the multiple-round roasting process in the "hui sha" technique and can withstand nine rounds of steaming and seven rounds of liquor extraction—perfectly meeting the operational requirements for brewing sauce-style liquor. Additionally, Hongyingzi sorghum Rich in tannins, it forms catechic acid and vanillin during fermentation with koji. Ferulic acid Deng Jiangxiang Liquor Precursor substance , subsequently forming a special Aromatic compounds and Polyphenols Matter is the prerequisite for the elegant and delicate aroma of sauce-flavored liquor, its full-bodied and mellow character, and its long-lasting aftertaste.
Huacheng Winery Brewing Workshop
After the mash is cooled following the first distillation, discard the liquor obtained from the cooling and extraction process. Then, place the prepared fermented grain mash into the fermentation pit for a month-long fermentation period. The walls of the fermentation pit must be made of... Maotai Town The unique purplish-red, breathing sandstone and conglomerate stones found in the Chishui River are composed of rock formations with a high iron mineral content. Microorganism Rich and flavorful, it’s crafted using the distinctive purplish-red clay found along the Chishui River as the base for the fermentation pit, then sealed tightly and left to undergo thorough fermentation within.
Huacheng Winery Brewing Workshop
Therefore, as an essential tool for brewing sauce-style liquor, the number and quality of fermentation pits have become a key criterion for assessing a liquor company’s production capacity. Huacheng Liquor Group was founded in 1999 by Mr. Luo Qingzhong—known as the “grandmaster of the generation and father of sauce-style liquor”—who personally led his clan in its establishment. Today, the group boasts 199 standard fermentation pits after 24 years of development. Brewing History, cycle after cycle, year after year—each time Fermentation process Among them, the walls of these aged fermentation pits have already developed a unique microbial ecosystem. As the saying goes, “A thousand-year-old pit yields wine that’s aged for ten thousand years—excellent liquor depends entirely on the age of the pit.” The ample number of time-honored fermentation pits enables Huacheng Winery to produce up to 2,000 tons of premium Daqu Kunsha base liquor each year.
Huacheng Winery’s high-quality aged fermentation pits
“Three years of base liquor, plus the blending of aged liquor”—this was the brewing legacy left by Mr. Luo Qingzhong, the “Sauce Father,” to his descendants during his lifetime. The reason is that even after three years of careful aging, the new liquor produced each year still falls far short of meeting the standards required for a high-quality sauce wine. Thus, it’s necessary to blend it with rich, aged liquor—“using liquor to refine liquor.” This blending process not only ensures that the sauce wine achieves a consistent alcohol strength but also brings forth its distinctive characteristics: an intensely robust sauce flavor, a smooth and delicate texture, a silky and mellow mouthfeel, a long-lasting finish, and a lingering aroma that lingers in the empty glass. Only through this perfect synergy between aged and new liquor can a truly authentic bottle of sauce wine be created. Jade liquid and nectar ！
Huacheng Liquor Industry – Sauce-Father Wine
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