How is the traditional soy sauce-type liquor produced?

The authentic soy sauce-type liquor is usually produced using the Daqu Kunsha process, or 12987 process, where the entire brewing process lasts for 1 year, during which there are 2 times of sand (the sand refers to sorghum), 9 times of steaming, 8 times of fermentation as well as 7 times of taking the wine interspersed in the whole process. This process produces a fine, mellow wine, very good, Jia Baijia's soy sauce wine is the use of this centralized process, very good, crisp and clean in the throat, drink mellow and long aftertaste, so nothing I will sip a cup.