Why can't the "solid fermentation" of Tongshan shochu be "liquid fermentation"?

Speaking of solid-state fermentation and liquid-state fermentation of liquor, it is estimated that many people don't know what it has to do with liquor, right?

Solid state fermentation of pure grain takes grain as raw material, which is crushed, added with distiller's yeast, fermented in cellar for a certain period of time, and then distilled at high temperature to make wine.

Solid liquor has to go through more than 10 processes and be cooked for more than two times, which has high cost, high labor intensity and low liquor yield, but the liquor is full of flavor.

Liquid fermentation generally refers to the process of producing liquor by liquid method using alcohol production method. Based on liquid fermentation, liquor is produced by different methods such as distillation, blending and flavoring. In fact, liquid liquor is actually just a liquor product of "beverage thinking".

There are few aroma substances in liquid liquor, and the proportion relationship is very simple, which makes the aroma, taste, taste and style of liquid liquor far from the level of traditional pure grain solid fermentation products.