Why Is Moutai Sauce-Aroma Baijiu So Popular?

Key points of this article (organized): The production of Moutai or the traditional sauce baijiu has a one-year production cycle.

One production cycle per year
The production of Moutai or the traditional sauce baijiu has a one-year production cycle. This production process is different from the production of other baijiu. For example, the production of Luzhou-flavor baijiu is continuous grain production, which means that new grains are constantly added and grains are constantly lost. That is, the slag-continuing and slag-mixing process. The traditional sauce-aroma baijiu is no longer added after the new grain is put in. It is equivalent to a grain of sorghum going through repeated fermentation and cooking for a year, usually from the Double Ninth Festival of the first year to August of the next year. This long cycle gives the base wine of Maotai-flavor baijiu from one to seven rounds. It is these base wines with different tastes that create the varied and complex taste of Moutai.

Secondary feeding
The process of sauce-aroma baijiubaijiu is so magical. His raw materials were dropped in two batches. The first time is called sand making, and the second time is called sand making. When you see this, you may not be able to help but think, isn’t this because you are full and holding on? Why not make a one-time investment? As the saying goes, one pot of waste wood and two pots of fermi. Secondary feeding actually contains the meaning of adapting to the weather.

Nine times steaming
A grain of sorghum needs to be steamed 9 times before sanding, and 8 times before sanding. Sorghum is able to withstand a long annual cycle and is boiled nine times to meet its requirements. When moistening the raw materials, not only the amount of water absorption must be strictly controlled, but also the gelatinization time of each round must be strictly controlled.

Eight times of adding koji
Eight times of sharing, each time allows the lees to fully network with beneficial microorganisms in the air for winemaking, and also allows the starch to produce different intermediates through repeated oxidation, thus giving each round of wine a unique style and flavor. At the same time, the difference in the microbial content of koji medicine at different times and seasons also gives the sauce baijiu a wonderful taste change.

Get wine seven times
The wine collection of Maotai-flavor baijiu is different from other wine-flavor baijiu. It is divided into seven rounds. Each round has a different style. Moreover, each round has different wine concentration requirements. Let’s take a look at the characteristics and requirements of round wine.

round of wine

Second round of wine

Three rounds of wine

Four rounds of wine

Five rounds of wine

Six rounds of wine

Seven rounds of wine

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