From which festival does Moutai start to make wine every year?

The production of Maotai liquor began at the annual Double Ninth Festival. "Dragon Boat Festival koji making and Chongyang Xiasha" are two representatives of the seasonal production mode of Moutai. Chongyang Xiasha is a long-standing brewing tradition in Maotai Town. Chongyang Xiasha refers to the beginning of feeding in Chongyang season, which is the 1 feeding of maotai-flavor liquor every year, marking the beginning of a new brewing cycle.

In fact, sand is the raw material of Maotai Maotai-flavor wine, which is a saying of sorghum. The raw material of the authentic Maotai-flavor liquor in Maotai Town is red tassel glutinous sorghum, not the northeast sorghum as usual. It's small, full and sauce red, so it looks like sand. The locals call it "sand".

Causes of sand falling in Double Ninth Festival

1, the red beam is mature and meets the demand of main raw materials.

By the Double Ninth Festival in September, sorghum is ripe and the weather temperature is around 25 degrees. Will not cause the problems of too high temperature rise and too high acidity when going to the cellar because of the high starch content in sorghum. Before and after the Double Ninth Festival, the sand is suitable in all aspects and the liquor yield is high, so there is also Double Ninth Sand.

The river is clear, which is good for drinking.

Due to geographical factors, the summer rainfall of Chishui River increased. Under the scouring of Shan Yu, a large number of purple soil particles were immersed in the water, hence the name Chishui River. At the same time, due to muddy soil erosion, the water quality is poor, the local temperature is as high as 35-40 degrees, and the starch content of high grain is high. For example, when piled into the cellar, the temperature is too high and the acid production is too large, which is not conducive to wine making at this time. Before and after the Double Ninth Festival, the river is clear and sweet, and it is just right to start the sand 1 round of wine making at this time.

3. Fermentation can be better controlled.

Before and after the Double Ninth Festival, the temperature in Maotai Town was around 25 degrees, which was also suitable for wine making. The fermented sauce will not become too sour because of high temperature, nor will the slow fermentation process affect the subsequent progress because of low temperature, and it will also create a good growth environment for brewing microorganisms. So there are many factors involved in choosing Chongyang to go to the sand.