Ancient liquor brewing: 1 grains of grain, 1 drops of mellow flavor

The mellow flavor of Chinese liquor has never been accidental, but a set of traditional brewing techniques that follow the timing, location and ingenuity. For thousands of years, pure grain liquor adheres to the ancient brewing logic, taking grain as the basis, song as the introduction and time as the gift, step by step transforming ordinary grain into mellow wine.

The core of liquor brewing can be summarized as the four key steps of "making, fermentation, distillation and aging. The first is making koji, which is made of wheat, barley and other raw materials. Koji is the "soul starter" of liquor, which determines the aroma style and flavor base of liquor, and is the unique core technology of Chinese liquor making.

The second is ingredient fermentation, selection of high-quality sorghum, rice and other pure grain raw materials, after crushing, moistening grain, cooking and pasting, mixing into the wine yeast into the cellar sealed fermentation. Relying on the microbial flora of the cellar, the starch in the grain is slowly converted into sugar and wine molecules. The longer the fermentation cycle, the fuller and richer the flavor of the wine.

After the fermentation is completed, it enters the distillation and wine taking link. Through high-temperature distillation and segmented wine picking, impurities are removed, the wine core is retained, and only the high-quality raw wine in the middle section is taken to ensure the purity of the wine body and pure taste. The newly distilled new wine is spicy and dry. Finally, it needs to be put into a pottery jar to seal and store it for aging, slowly aging, fading the dryness and condensing the mellow fragrance.

Repeat and stick to simple processes and keep improving complicated processes. Liquor brewing, respect the time, keep the ancient method, rely on ingenuity, every 1 drops of pure grain good wine, is the symbiosis of grain, flora and time.