How is pure grain liquor brewed?

Huangtun Village, Shazhen, Dongchangfu District, Liaocheng City, Shandong Province, has a thousand-year legacy of rice wine brewing technology. According to the village branch secretary Pan Changlan introduction, handmade liquor to go through the ingredients soaking first steaming stewing grain re-steaming spread cool add quartz cultivation bacterial fermentation distillation and other projects.

It is understood that the village rice wine handmade brewing technology, from the selection of raw materials to the production of song, fermentation, distillation are extremely careful, using a hundred years of solid mud pool fermentation. Brewing raw materials are to Inner Mongolia non-polluting high-quality organic red grain millet, made from wheat high-temperature quartz, in order to ensure that the characteristics and quality of the wine quartz, all the quartz-making process is artificial, the brewing process to be two times to join the raw sand, eight fermentation, nine distillation, the production cycle up to eight or nine months, and then stored for more than three years, so that the wine quality is more mellow and fragrant.

Workers are heating the ingredients for the brewing process for the first time.

Workers prepare the pot for cooling after steaming the ingredients.

Workers cooling the steamed ingredients.

Workers heating the ingredients for the first steaming.

Workers steaming the ingredients for the brewing process and then taking them out of the pot to be cooled.

Workers cooling the steamed ingredients.

Workers cooling the steamed ingredients.

This is the finished wine that was successfully brewed and stored in the vat.

Brewing workers pass the steam through the pipe above into the cold treatment tank.

Workers are catching and releasing the steam through the cold treatment to become sake.