The most authentic sauce wines, such as the brewing of Maotai and Spear Grain, all pay attention to the inheritance of ancient methods, and the unity of heaven and man. The birth of each bottle of spear grain is a masterpiece created by the complementarity of the natural environment and ancient craftsmanship.
Spear grain is produced in the valley area of Maotai Town, surrounded by three mountains and with red water running through the city. The abundance of mysterious flora in the air makes this place a natural wine cellar, providing the best environment for the brewing of spear grain.
The hottest season of the year, under the continuous high temperature of summer, the red sorghum at this time is in adolescence, growing fiercely, and it is necessary to brew a bottle of mellow spear grain, and the harvest and quality of the red sorghum are crucial.
If red sorghum is the natural natural work of winemaking raw materials, then its unique brewing process is the magic of skilled craftsmanship.
All the important processes of winemaking are inextricably linked to high temperatures. High-temperature koji-making, high-temperature accumulation, high-temperature distillation, the process of its long years, but also need to go through nine times of cooking, eight times of fermentation, seven times to take the wine, all of which seem to be rough craftsmanship, but it contains the mystery of the thousand-year inheritance of The people of Maotai Town, and it is also the dialectical use of sauce wine on the festival.
● Spear grain fu follows the most traditional Daqu Kunsha process, making koji in the Dragon Boat Festival, chongyang under the sand, women stepping on the song, men brewing wine. It is worth mentioning that from the Dragon Boat Festival to the Chongyang Festival, the Chishui River is red, and between the Chongyang Festival and the Dragon Boat Festival of the following year, the river is clear and transparent, at this time the sand under Chongyang needs a lot of water to clean and infiltrate the sorghum, and the remaining process is basically no longer used.
● Time is enough for the new wine to undergo esterification, oxidation, and aging, so that the wine can be delicate and soft in the mouth and have a long aftertaste. In order to make the taste and quality of the spear grain more harmonious, the brewed wine needs to be stored for at least 5 years. This process minimizes the spicy taste of the new wine, making the taste of the spear grain more soft and mellow. This is an important part of creating the fragrant sauce of spear food.
● In the brewing process of soy sauce wine, hooking is an indispensable and important link. The so-called blending refers to the use of 5-year-old base wine, and 15-20 years old wine for blending, so that the various trace components in the wine are mixed together in different proportions. The small alcohol molecules in the liquor are rearranged to supplement, coordinate, balance, and form the main aroma and unique flavor characteristics.
As we all know, the main component of koji wine is alcohols, as well as acids, esters, aldehydes and ketones and other trace components to supplement, the blending ratio of these ingredients determines the unique flavor and quality of spear grain fu sauce wine, these trace components reach the appropriate proportion, in order to reach the factory standards.
After the baptism of time and complex craftsmanship, the essence of grain is all gathered in this bottle of spear grain. One sip, two smacks, three hehes, the entrance is round and full, the spicy feeling is less, and the charm is long. A little spicy, then soft and smooth, and finally full of mellow aroma, the aroma of wine in the throat repeatedly rippled.