What is the high-temperature brewing process of Yixing Maotai-flavor wine?

On the basis of inheriting traditional technology, it can be called the "core technology" with the richest connotation of scientific and technological innovation. It includes three key technological links: high-temperature koji-making, high-temperature stacking fermentation and high-temperature distillation to collect wine. The koji-making temperature of Maotai-flavor liquor is as high as 62℃, which needs to be turned twice, aged for 40 days and stored for several months before it can be put into use. This is a primitive, ancient and traditional method, which conforms to the laws of nature. This process brought a lot of microorganisms, flavor substances and flavor precursors to Maotai-flavor liquor.