Liquor-making Technology
Sunlight, air, and water are essential elements for human survival. These three elements are also necessary for making wonderful liquor. High-quality sorghum grown with a sufficient amount of sunlight, clean water filtered by layers of granite gneiss, and unique yeast cultivated under maritime climate conditions are integrated with ancient Chinese distilling techniques to develop a unique flavor and taste of Kinmen kaoliang liquor.
The production craft of Kinmen kaoliang liquor contains four stages, namely yeast making, distillation, cellar storage, and packaging.
1.Yeast Making
Strictly selected wheat is used as raw material for yeast making. Five steps, described below, are undergone. Then yeast bricks are ground into powder and added into steamed-and-cooled sorghum for fermentation.
2.Distillation
High-quality sorghum is used as raw material for distillation. The steps from steamed-and-cooled sorghum to liquor are as follows.
3.Cellar Storage
New make liquor collected after the distillation is matured in stainless or pottery jars for years. The purpose of maturation is for the stabilization of liquor and quality as well as taste.
4.Packaging
Distilled and matured kaoliang liquor is blended by an experienced master blender and then the quality appraisal is conducted. When the quality of liquor reaches the standard, the packaging process begins with the following steps.
