Why is Moutai's sauce-flavored liquor so popular?
Key takeaways from this article (in-depth analysis): Moutai liquor production, or traditional sauce-aroma baijiu, follows a one-year production cycle.
One-year production cycle
The production of Moutai liquor, or traditional sauce-aroma baijiu, follows a one-year production cycle. This production process differs from that of other baijiu types. For example, strong-aroma baijiu uses a continuous fermentation process, meaning new grains are constantly added, and spent grains are continuously removed, known as the "continuous mash and mixed grain" technique. In contrast, traditional sauce-aroma baijiu does not add new grains after the initial input, essentially subjecting one batch of sorghum to repeated fermentation and distillation for a year, typically from the Double Ninth Festival of the first year to August of the second year. This lengthy cycle gives rise to base liquors from seven different rounds of extraction. It is precisely these base liquors, with their distinct flavors, that contribute to the complex and nuanced taste of Moutai liquor.
Two feedings
The craftsmanship of sauce-aroma baijiu is truly remarkable. Its raw materials are added in two separate stages. The first is called "xia sha" (initial feeding), and the second is "zao sha" (secondary feeding). Upon reading this, you might wonder, "Isn't this just overcomplicating things? Why not add everything at once?" As the saying goes, "The first pot of firewood is wasted, the second pot of rice is wasted." The two feedings actually embody the principle of aligning with the natural timing.
Nine distillations
A single grain of sorghum, starting from the "xia sha" process, undergoes 9 distillations, while those from the "zao sha" process undergo 8. To ensure the sorghum can withstand the lengthy one-year cycle and nine distillations, strict control is maintained over water absorption during the raw material soaking, and the gelatinization time for each round is also precisely controlled.
Eight fermentations with added (qu)
Eight fermentations, each allowing the distiller's grains to fully interact with beneficial brewing microorganisms in the air, while also allowing the starch to produce different intermediate compounds through repeated oxidation, thereby giving each round of liquor a unique style and flavor. Furthermore, the varying microbial content of the (qu) in different seasons and at different times also contributes to the wonderful flavor changes in sauce-aroma baijiu.
Seven extractions
The extraction of sauce-aroma baijiu differs from other aroma types, as it involves seven rounds of extraction. Each round yields a different style, and each round also has different requirements for liquor concentration. Below, we will examine the characteristics and requirements of each round of liquor.
First round of liquor
Second round of liquor
Third round of liquor
Fourth round of liquor
Fifth round of liquor
Sixth round of liquor
Seventh round of liquor
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