Concept 1. What is "sand"?

What words does "sand" remind you of, desert, beach? Yes, your association is correct. Let's look at pictures of deserts and beaches.

Turn left | turn right

Turn left | turn right

Interpretation of "sand": very fine stone particles.

Let's take a look at the pictures of sorghum brewing maotai-flavor liquor.

Turn left | turn right

Turn left | turn right

The sorghum used to brew Maotai-flavor liquor in Maotai Town is commonly known as red tassel sorghum. Sorghum has solid, full and uniform grains, small grains and thick skin. Does it look like sand? So local brewers compare this sorghum to "sand". Sand is sorghum, and sorghum is sand.

Concept 2. What is the "seven rounds of liquor" of Maotai-flavor liquor?

A: In the annual production cycle of Maotai-flavor liquor in Maotai Town, the first distillation is from June 5438+February of the following year to June 5438+the following year 10. We call it the Distillery Tour, which is repeated once a month. It was not until the following August that the winery began to "lose money".

What are Khun Sa (Zhazi) wine, sand-turned wine, broken sand wine and sand-channeling (steamed) wine?

1. Khun Sa wine: Kun is pronounced as kūn, and Bundle is pronounced as k ǔ n. In Mandarin, local winemakers pronounce "whole valley" as "bundled seeds" in dialect, and because "Kun" and "bundled" are similar in pronunciation, Khun Sa wine is bundled wine, and bundled wine is Khun Sa wine. The technology of seed wine is Daqu Maotai-flavor technology.

The Maotai-flavor technology of Daqu is one production cycle, two feeds, three typical, 40-day koji-making fermentation, May Dragon Boat Festival koji-making, half-year koji-making, seven wine-taking, eight koji-adding, stacking, pool fermentation, nine cooking, and ten unique technologies, namely high-temperature koji-making, high-temperature stacking, high-temperature wine-receiving, multi-round, multi-grain, multi-koji, and so on.

Tian Fei Moutai, which we are familiar with in the market, is bundled seed wine.

2, Fansha wine: "turn" interpretation: upside down or upside down. Turning over the sand wine is to add the distiller's grains after seven rounds of bundling into Daqu and then continue to brew another round of wine (local dialect calls turning over these distillers' grains again). Fansha wine is actually eight rounds of wine. Why brew again? Because there is still more than 10% starch after the first seven rounds, the starch above 10% can be brewed again, but the taste of the wine will be more burnt than that of the seven rounds, and the yield will be low. Of course, you can continue to make wine for nine rounds. After that, the starch content will be lower, the yield will be lower, and the taste will be bad. No matter in terms of output or quality, there is no need to continue brewing, so there is a third kind-broken sand wine.

3, broken sand wine: "broken (su)" interpretation: the whole thing is destroyed into pieces or pieces. Broken wine is a maotai-flavor distilled wine, which is made by adding crushed sorghum into the distiller's grains after seven rounds of bundled wine planting, using wheat, bran koji (locally called flour koji) and saccharifying enzyme as saccharifying leaves, making high-temperature Daqu according to a certain proportion, fermenting in a fermentation pool built by a bar or directly accumulating on the ground, and fermenting, distilling and blending. It should be noted that Daqu can be dispensed with, but bran koji and glucoamylase must be provided, and the quality will definitely be lower. Therefore, the technology of broken sand wine is bran koji sauce flavor technology.

The technological characteristics of broken-wall sand wine are short fermentation time, high yield, short storage period, fast capital turnover, low price and good quality. However, compared with high-quality Daqu Maotai-flavor liquor, there is still a certain gap in liquor quality.

4, channeling sand (steaming) wine: "cuan" interpretation: escape; Running around. After adding edible alcohol to the ground pot, put the seed wine on the ground pot for seven rounds, take any one of distiller's grains, broken sand distiller's grains and turned sand distiller's grains, and let the alcohol pass through these distillers' grains from bottom to top. This process is called "channeling". Channeling is a vivid metaphor, just like you eat a bunch of incense and a bamboo stick, but the channeling here is the wine obtained by letting alcohol pass through these distillers' grains from bottom to top. This wine has the worst quality and the lowest cost. In fact, it is no different from alcoholic liquor.

The following is the ranking of quality grades

Daqu sauce flavor (seed wine) > Daqu bran koji mixed sauce flavor (crushed sand wine) > bran koji sauce flavor (crushed sand wine) > Fansha wine > channeling steamed wine.

This article was originally written by jjxfmfzd, and the knowledge of dry sauce and sauce was continuously shared. If you have good dry sauce wine and knowledge, welcome to share with the free guide of sauce wine consumption.

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