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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.
“What does ‘100-yuan sauce-free liquor’ signal to consumers?”
2023-11-21
I don’t know how much pure-grain-brewed baijiu there is, but I do know how “little” pure-grain-brewed sauce-aroma liquor there is! By understanding the ingredients used to make sauce-style liquor, you’ll realize why pure-grain brewed sauce-style liquor is becoming increasingly rare—and that’s precisely why there’s a saying: “There’s no sauce-style liquor under 100 yuan.”
I don’t know how much pure-grain-brewed baijiu there is, but I do know how “little” pure-grain-brewed sauce-aroma liquor there is! By understanding the ingredients used to make sauce-style liquor, you’ll realize why pure-grain brewed sauce-style liquor is becoming increasingly rare—and that’s precisely why there’s a saying: “There’s no sauce-style liquor under 100 yuan.”
The production of sauce wine in Maotai Town involves a complex and meticulous process, encompassing several steps such as traditional solid-state fermentation, distillation, and aging. After a year of processing, the newly brewed liquor still needs to undergo three more years of aging before it can mature naturally into a high-quality base spirit. So, how much grain is actually required during the brewing of this new liquor? Now, let’s join us as we take a closer look at the sauce wine brewing process and uncover the true cost of producing sauce wine!
Huacheng Winery Brewing Workshop
Sauce-aroma baijiu Purely natural and authentically ecological. Distilled spirits Its brewing ingredients consist of Meijiu River water, high-quality wheat, and Hongyingzi glutinous sorghum. The Meijiu River water is used as the input water for making soy sauce liquor, as well as for distillation and cooling purposes. Among these, the input water and the distillation water have extremely high requirements for water quality; therefore, On the banks of the Chishui River The brewing pioneers of Maotai Town chose to... Chongyang Xiasha —This is the season when the water quality of the Chishui River is at its best.
Second, high-quality local wheat is required. Wheat is chosen for making fermentation starter cakes because of its superior quality. Wheat has a relatively low starch content among cereal grains. When the starch content is low, the moisture content tends to be higher. Microorganisms require water for growth, and high moisture levels can promote microbial proliferation. Meanwhile, the abundant protein in wheat helps facilitate microbial reactions. Finally, wheat has a relatively high content of crude fiber. This crude fiber has a relatively loose structure, which facilitates the penetration of oxygen and enables microorganisms to breathe effectively. Only in this way can the resulting qu bing fully react with the glutinous sorghum added later on. During the reaction process, the abundant aromas generated give the brewed sauce wine a distinct layering and a harmonious, mellow character.
Finally, there’s the most crucial ingredient for brewing sauce-flavored liquor—the “Hongyingzi” glutinous sorghum. The Hongyingzi glutinous sorghum, a specialty of Maotai Town, differs from sorghum grown elsewhere in that its grains are denser, fuller, more uniform, and flattened-round. The grains are small yet have thick skins and superior quality, and they’re rich in... Amylopectin With tannins, the cross-section has a glassy texture, making it ideal for the intricate brewing process of sauce-aroma liquor, which involves nine rounds of steaming, eight rounds of fermentation, and seven rounds of liquor extraction.
The red-yam glutinous sorghum used by Huacheng Winery to brew fermented soy sauce liquor.
As the saying goes: “Five jin of grain yields one jin of liquor.” Based on the above-mentioned raw materials, let’s calculate the production cost of sauce-flavored liquor: The average price of sorghum is about 8 yuan per jin (Moutai Town). Red-tasseled (Sweet sorghum), with husk additives at 1,400 yuan per ton, and finished wheat products averaging around 5 yuan per jin. The sorghum daqu is added at a 1:1 ratio—each jin of liquor requires 2.5 jin of sorghum and 2.5 jin of daqu. Thus, the raw material cost for each jin of new liquor has already exceeded 32.5 yuan. This figure doesn't even include labor costs, costs associated with aged liquor, storage expenses, equipment maintenance, or safety investments. Therefore, producing just one jin of sauce-style liquor now incurs raw material costs of no less than 32.5 yuan. Having reached this point, would you still dare to drink those “pure-grain brewed sauce-style liquors” on the market that are sold for only 19.9 yuan or 29.9 yuan per jin?
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