What does Kun Sha Liquor in Maotai Town mean? Which ones are authentic Kun Sha Wine on the market?

If you look for liquor on Taobao, or the liquor-making stories that pop up on various websites, you will find that Maotai Kun sand wine is a very traditional name, more than 100 yuan for more than 10 bottles, it is easy for people to mistake it for local wine.

Kun Sha Liquor is Maotai Hun (khost n) sand wine.

The so-called Maotai muddy (khost n) sand liquor refers to the use of complete granulated red tasseled sorghum according to the traditional technology of Maotai Liquor. Every year, after mixing around Double-ninth Day and Jiuqu at 1:1 (commonly known as Xiasha), it is steamed eight times and dried seven times: nine times, the original wine distilled for the first time should not be added into the raw materials, dried, in brewing, two times feeding, eight times high temperature accumulation fermentation (each week), eight times under the cellar (each January). Distilled the wine seven times.

Take out the original wine cellar for three years, three years later blending seasoning, and then cellar for a year, the final inspection of the factory, that is, Kun Sha wine.

Muddy sand liquor is also called "Hunsha liquor" or "muddy seed liquor" in Maotai town. It is a traditional Maotai liquor, that is, it is often called authentic Maotai liquor. It is produced strictly according to the traditional Guizhou Moutai liquor technology. The production cycle is as long as one year, the liquor yield is low and the quality is the best. Its soul is the "sand return" process, that is, the raw materials are boiled nine times, fermented eight times, and taken wine seven times (this is the so-called 987 production process); and after more than three years of cellar storage, the sorghum can not be crushed, and the crushing rate is less than or equal to 20%. The cost of Maotai-flavor liquor with traditional technology is tens of yuan just for grain, so the selling price is higher. "

Different classifications of Sorghum Wine

According to the input of sorghum, Maotai sorghum wine can be divided into three types: relatively complete sorghum, the wine produced is "muddy (k ú n local dialect) sand wine"; the wine produced from ground sorghum is called "crushed sand wine"; the wine produced by discarded lees after the last nine times of cooking and adding some new sorghum and koji medicine is called "turning sand wine".

The raw material of sorghum is called sand in the production of Maotai-flavor liquor. The wine made from crushed sorghum is called "crushed sand wine". The production cycle of "crushed sand wine" is short, the liquor yield is high, and the quality is mediocre; it does not need strict "sand return" technology, and the wine in the grain is generally roasted two or three times. In order to make the wine have the flavor of sauce, the distiller's grains of "whole sand wine" is usually added during fermentation. In order to sell, some wineries often mix part of "Guansha Liquor" to pass it off as Maotai-flavor liquor.

The wine made from the lees discarded after the last 9th cooking of the bundled sand wine is called "turning sand wine" after adding some new sorghum and new koji medicine. The production cycle of "turning sand wine" is short, the liquor yield is high and the quality is poor.