Where is the main production of sauce flavored liquor now?

The traditional Daqu sauce-flavored liquor mainly refers to the soy sauce liquor produced in the square kilometers of Moutai Town, represented by Moutai and Shijiufang. Due to the high-quality flavor of soy sauce liquor, which has also given rise to soy sauce in other places, the country can be divided into many production regions, each with a different style and representative products. Due to the special production process and high requirements for the geographical environment, there are few production areas of sauce-flavored liquor in China, with Moutai Town as the main production area, and many sauce-flavored liquor on the market are mostly produced here.

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From the perspective of production area, China's soy sauce wine has formed five major production areas that are recognized and recognized by consumption: Guizhou production area, Moutai Town production area, Chishui River production area, wine capital Renhuai production area, Sichuan production area and other production areas; The "production area" is more prominent in the marketing communication of sauce-flavored liquor brands, while most of the other flavor-flavored liquor companies disseminate the scarce liquor resources, technology, and brand culture of product brands.

If you want to know more, recommend consulting Guizhou Zhuangzhi Liquor Industry****. Guizhou Zhuangzhi Liquor Industry **** is a professional and large-scale liquor enterprise mainly engaged in the production of sauce-flavored liquor. Each bottle of Zhuangzhi wine is produced in the core production area of Moutai Town, square kilometers, and is traditionally brewed, following the four seasons of nature, and each process shows ingenuity, striving for Zhuangzhijiu to be soft, soft, mellow and thick.

Quality-oriented, craftsmanship as the soul.

It should be mainly produced in Guizhou, of course, there are many other regions.

China's two major sauce-flavored liquors are Kweichow Moutai and Sichuan Langjiu, also known as Maotai, which are represented by Moutai and well-known liquors at home and abroad, and belong to Daqu liquor. Its sauce aroma is prominent, elegant and delicate, mellow, long aftertaste, clear and transparent, and the color is slightly yellow.

The raw material of sauce-flavored liquor is "sha", which is the local dialect of Renhuai area, referring to red tassel glutinous sorghum. In the annual large production cycle, it is fed twice: the first feeding is called Xiasha, the second feeding is called rough sand, and it needs to go through eight fermentations after feeding, each fermentation is about a month, and a large cycle is about 10 months.

Guizhou is the hometown of the production of sauce-flavored liquor, and Guizhou is the concentration of sales of sauce-flavored liquor.

Peers sometimes compete, but peers selling together promotes the growth of sales.

This is, of course, Guizhou, the birthplace of soy sauce wine, and the soil, humidity, and climate of the entire Moutai Town have created unique conditions for winemaking.

The best production area of liquor in China is Moutai Town in Guizhou, and the liquor produced by ** is the world-renowned Moutai liquor.

There are generally four types of sauce-flavored liquor, one is Daqu Kunsha, and the other is broken sand wine, turning sand wine, and channeling fragrant wine, among which Kunsha is the better classified liquor in sauce-flavored liquor.

1. Kunsha. Kunsha, also known as "bundled sand wine" or "kun seed wine", is made of local red tassel glutinous sorghum as raw materials and brewed in strict accordance with the 12987 traditional process.

2. Crushed sand. The production process of crushed sand is relatively fast, so the production cycle is relatively short, but the wine yield is high.

3. Turning sand wine.

Turning sand is made from the sake lees discarded by Kunsha, plus some sorghum and new koji. This wine has a short production cycle, a high yield and a low cost.

4. Channeling wine.

Channeled wine, also known in the industry"Skewers"Also called"String of wine"It is a product distilled with edible alcohol after the final steaming of Kunsha liquor and the lees discarded by tung.

According to the process, the varieties of sauce-flavored liquor can be divided into four grades: Kunsha wine, crushed sand wine, turning sand wine, and channeling fragrant wine.

Kunsha wine is also called "bundled sand wine" or "kun seed wine", which is the kind of authentic sauce-flavored liquor we often say. The raw material it returns to is local glutinous sorghum (accounting for more than 80%) of whole grains, which is produced in strict accordance with the traditional Kweichow Moutai process 12987.

The production cycle is as long as one year, and it goes through 30 processes such as two feedings, nine times of cooking, eight times of fermentation, and seven times of pouring, and it takes 3-5 years of cellaring to achieve its best flavor. Kunsha liquor has a low yield and the best quality, with the typical style of Daqu sauce-flavored liquor, with outstanding sauce aroma, elegant and delicate, plump body, long aftertaste, and long-lasting fragrance in the empty cup.

As the name suggests, the sorghum is broken. It is 100% crushed and ground into powder, so the production process is relatively fast, and the production cycle is relatively short, but the wine yield is high. There is no need for a strict "return to the sand" process, and the wine in the grain is generally finished after two or three roasts.

This kind of wine is made from the sake lees discarded by Kunsha, with some sorghum and new koji. This wine has a short production cycle, a high yield and a low cost. This kind of soy sauce wine is not delicate enough, not plump enough, and the aftertaste is still a little bitter, and it is also called string wine in the industry, which is the product of distillation after the final steaming and discarding of Kunsha wine, and the addition of edible alcohol.

Characteristics of sauce-flavored liquor

1. Brewing process: Sauce-flavored liquor adopts the traditional solid-state fermentation process, and the main raw materials are sorghum or wheat. After multiple processes such as cooking, saccharification, fermentation, distillation, and aging, it produces a unique flavor and aroma.

2. Flavor characteristics: Sauce-flavored liquor has a strong aroma and mellow taste, full taste and long aftertaste. The aroma mainly comes from the complex compounds produced during the brewing process, such as esters, alcohols, etc.

3. Body characteristics: The body of sauce-flavored liquor is relatively heavy, and the color is generally yellow or amber. On the palate it is soft, smooth on the palate and sweet on the finish.

4. Regional characteristics: Sauce-flavored liquor is mainly produced in Guizhou, Sichuan, Shanxi and other regions of China, and each region has its own unique flavor and characteristics. For example, Moutai in Guizhou, Luzhou Laojiao in Sichuan, and Fenjiu in Shanxi are all well-known sauce-flavored liquor brands.