Production of Tongsan-yaki

The local brewers make Tongsan-yaki, known as "Jiangnan Xiao Maotai," in the sunlight, so I took a picture of the production process.

The first step is to harvest and thresh out the locally produced tall, sticky sorghum, then steam it and add it to the wine to ferment it.

After fermenting for a period of time, the winemaker is invited to set up a special boiler to burn the wine on a good day.

There are two holes in the side of the barrel. One hole is for draining cold water, and the other hole is where the fragrant white liquid Tongsan shochu flows out. The freshly baked Tongsan shochu has an accuracy of about 80 degrees and is very strong.

Burned sorghum residue.

P.S: The sake maker pours the fermented sorghum into the sake-making vat and puts a lid on it. The top end of the lid acts like a cooling pool, with cool water constantly rushing in. The lower part is burned with firewood over a high fire.

Why is the Tongsan-yaki we see red? The answer is actually very simple, it turns out that when the Tongsan-yaki is put into the altar, a few sorghum poles are put in. The sorghum rods themselves are red, and when they are soaked in white wine, the wine turns red.