The production process of Jiangxiang Baijiu (sauce-aroma liquor), exemplified by brands like Moutai, is a complex and time-honored craft. Here’s an overview of its key steps in English:
1. Raw Materials
Sorghum: Primary ingredient, typically using red sorghum (high in starch and tannins).Wheat: Used to make Daqu (starter culture).Water: Locally sourced, often from mineral-rich rivers.2. Daqu Production
High-temperature Daqu: Wheat is crushed, mixed with water, pressed into bricks, and fermented in a high-temperature (60–65°C) environment. This promotes microbial growth and enzyme activity, critical for the liquor’s aroma.3. Fermentation Process
Sandy Fermentation (Sha Zhen): Sorghum is steamed, mixed with Daqu, and piled into fermentation pits (stone or clay).Multiple Cycles: The process involves nine cycles of steaming, eight rounds of fermentation, and seven rounds of liquor extraction over a year.Heap Fermentation (Zheng Bei): Sorghum is piled openly to promote microbial activity, enhancing aroma.Pit Fermentation: The mixture is sealed in pits for anaerobic fermentation (30–40 days per cycle).4. Distillation
After fermentation, the solid mash is distilled in traditional pot stills. Alcohol vapors are condensed into liquid, producing base liquor (around 55–60% ABV).5. Aging and Blending
Aging: The base liquor is stored in ceramic jars for 3+ years to mellow and develop complexity.Blending: Master blenders mix liquors from different batches, ages, and flavors to ensure consistency and balance.6. Key Characteristics
Unique Aroma: Generated by high-temperature Daqu, prolonged fermentation, and microbial diversity.Natural Process: No artificial additives; flavors derive from raw materials and microbial metaboli***.Time-Intensive: Full production takes 5+ years (1 year of brewing + 4+ years of aging).This meticulous process, rooted in tradition, gives Jiangxiang Baijiu its signature savory, umami-rich profile with notes of soy sauce, roasted nuts, and fermented beans. uD83EuDD43
