Sauce wine is mainly made from sorghum, wheat, and water, with a slight yellowish color but not obvious, delicate aroma, not very prominent, belonging to the ester first and then sauce type, with a long-lasting sauce aroma, the aroma of the empty cup is not easy to dissipate, the taste is greater than the aroma, and the bitterness is relatively moderate, with a low degree. It has a small stimulus to the human body and is more suitable for women. Learn in detail the six processes of brewing sauce wine.

Using high-temperature Daqu as the saccharification and fermentation agent, with a brewing cycle of one year, two feedings (Xia Sha and Cao Sha), two fermentations (pile fermentation and pit fermentation), three typical bodies (sauce, sweet, pit bottom), thirty days of fermentation, forty days of making high-temperature Daqu medicine, stepping on the rice for曲in May Dragon Boat Festival, storing the rice for more than six months, seven times of picking, eight times of adding koji fermentation, nine times of distillation, and ten technological characteristics. The original wine produced needs to be stored and classified by type; after one year, it is blended; in the second year, it is blended by type; in the third year, it is blended by taste; in the fourth year, it is aged and flavored several times before it can be produced; adding the one-year brewing time, it is said to be five years before it can be produced. Only the sauce wine produced according to this process can be considered high-quality sauce wine, of course, it also has to do with the special geographical, climatic, and water factors of the local area.

Using bran koji as the saccharification and fermentation agent; generally, the fermentation time is twenty to thirty days, with complete saccharification and fermentation, and a single distillation. Bran koji sauce wine has the characteristics of short fermentation time, high yield, short storage period, fast capital turnover, and low price.

The ‘Fine Sand Wine’ is the wine made from crushed sorghum. Generally, various Daqu, dry yeast, and enzyme preparations are used as saccharification and fermentation agents; after the raw materials are crushed and pre-processed, they are mixed with saccharification and fermentation agents and fermented in the pit for twenty to thirty days, then distilled and taken out. ‘Fine Sand Wine’ has a short production cycle, high yield, and general quality; it does not require strict ‘Huishai’ technology, and usually takes two or three roasts to extract the alcohol from the grain. This type of sauce wine has relatively lower production costs, and most of the mid-to-low-end products on the market are of this type.

It is basically a one-time fermentation and distillation of the Huishai sauce wine after the 9th distillation and roasting of the sand wine, with appropriate addition of raw materials and koji, and obtained through fermentation and distillation. ‘Huishai wine’ has a short production cycle and high yield.

This is an innovation of the Daqu sauce wine, where some breweries add raw materials in the 4th or 5th round of Daqu sauce wine brewing and brew the sauce-type white spirit. The subsequent process is basically the same as that of Daqu sauce wine.

It is the dregs discarded after the 9th distillation of the sand wine, placed in the distiller, with edible alcohol and spices added at the bottom of the distiller, and the sauce wine obtained through continuous distillation. This type of product has poor quality and low cost.