Is there a sand adding process for liquor?

Liquor has a process of adding sand. Compared with the traditional Maotai-flavor liquor, in addition to technical innovation, the crushing rate of red granules, the amount of Daqu and the amount of water in the production process have been adjusted accordingly, making the liquor body in each round more balanced in terms of liquor yield and quality.

There are many kinds of Luzhou-flavor liquors in China, among which Maotai-flavor liquors are familiar to everyone, and friends who have drunk them all know that Maotai-flavor liquors have a special taste, with the characteristics of outstanding Maotai-flavor, mellow taste and lingering fragrance in empty cups.

Innovation was made on the basis of traditional maotai-flavor liquor technology. In the whole production cycle, there are two times of feeding, one time of adding sand, nine times of fermentation, ten times of cooking and seven times of balanced wine taking. Compared with the traditional Maotai-flavor liquor process, the sand adding process and one-time fermentation cooking are added. This technology was developed by Kweichow Moutai Distillery Group.

Therefore, the purpose of Xusha Maotai-flavor liquor is to cater to the relatively young consumers who have just entered the Maotai-flavor liquor circle and accepted the taste of Maotai-flavor liquor, and there is no so-called softness, because the authentic Daqu Liang Xiaohong Khun Sa liquor is characterized by "outstanding Maotai-flavor, elegance and exquisiteness, mellow body, long aftertaste and lasting fragrance in an empty cup.