"Grain is the meat of wine", sorghum, wheat, water, raw materials for soy sauce wine. Sorghum is a local red tassel sorghum in Maotai Town, with a thin skin and thick meat that is resistant to cooking.
The brewing of sauce wine needs to go through 9 times of cooking, 8 times of fermentation, the sorghum in the field is steamed up to 4-5 times to cook thoroughly, the number of steaming times is small, and the wine obtained is also less, so the brewing of Moutai town sauce wine uses the local red tamarind sorghum grown in their own sorghum land as the main ingredient.
The same kind of raw materials, varieties and quality are different, the quality of the wine brewed, the wine aroma will also be very different, with high-quality sorghum and high-grade wheat as raw materials, carefully brewed sauce wine, the wine aroma is naturally rich and fragrant, and the wine flavor remains long. The grain used for winemaking is to ensure the quality of the wine.
Wheat is local high-quality wheat, used to make wine koji, koji making time after the Dragon Boat Festival, one is the high temperature, to meet the temperature requirements of koji making, the second is that the wheat is ripe, at this time suitable for koji. After the production of koji is completed, it is stored at a constant temperature and ventilation for 3-5 months. Miso koji has the characteristics of high temperature and long storage time.
