The so-called "muddy" sand wine in Maotai refers to the whole red tassel sorghum, which is cooked for nine times without adding raw materials, dried before and after the Double Ninth Festival every year, and the koji is stirred according to the ratio of 1: 1 (commonly known as Xiasha). During the brewing process, the materials are added twice.
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Hunsha Liquor, also called Hunsha Liquor or Hunzi Liquor in Maotai Town, is a traditional Maotai-flavor liquor, which is often called authentic Maotai-flavor liquor. It is produced in strict accordance with the traditional Guizhou Moutai technology, with a production cycle of one year, low output and the best quality.
Its soul is the process of "returning to sand", that is, the raw materials are boiled nine times, fermented eight times, and the wine is taken seven times (this is often called the 987 production process); It can only leave the factory if it is aged for more than three years, and its sorghum cannot be crushed, and the crushing rate is less than or equal to 20%. The traditional technology of Maotai-flavor liquor costs tens of yuan, so the sales price is higher.