A Brief Discussion on the Four Categories of Sauce Wine: Kunsha, Crushed Sand, Fansha, and Chuanxiang

Maotai flavor Baijiu has a mellow taste and a relatively high price. Many people may think that Maotai flavor Baijiu is just a name for flavor Baijiu, and there is no other classification under it. But in fact, this idea is wrong. In fact, Maotai flavor Baijiu itself has many classifications. If you don't understand the internal classifications, you may be deceived. There are four classifications of Maotai flavor Baijiu, namely Kunsha, Shasha, Fansha and Chanxiang. It is believed that many people feel strange when they first hear about these classifications, but it is precisely this kind of classification that can make the taste of Baijiu present a different situation. In fact, their costs are also different. Today, Lai Jia Liquor will give you a detailed analysis of Kunsha, Shasha, Shasha and Chanxiang, which should be understood by regular drinkers.

The so-called Kunsha refers to the complete sorghum, that is to say, the Baijiu produced by keeping the crushing rate at about 20%. Kunsha's technique is also known as Daqu sauce aroma technique, for example, the production cycle is long, with one year as one production cycle. Secondly, the commonly mentioned method of brewing Kunsha liquor includes nine distillations, eight fermentations, seven extractions, and two feedings. After deep fermentation of raw materials, the flavor of Maotai flavor Baijiu will become mellow and the liquor body will become flavorful. The entrance sauce flavor is loud, slightly bitter with a hint of sweetness, with a hint of burnt and floral fragrance in the sauce aroma. It is released layer by layer in the mouth, with delicate layers and an elegant and long-lasting aftertaste.

Crushed sand wine has a high crushing rate of sorghum, equivalent to sorghum flour. Compared with Kunsha liquor, crushed sand liquor has a faster brewing process, shorter brewing cycle, and higher yield. There is no need for strict "sand returning" process, which is precisely why the crushed sand wine has a single body and a pure taste. Not as rich, mellow, delicate, and abundant as Kunsha liquor. Generally, there is no soy sauce sensation or only a slight soy sauce sensation in the first section, gradually increasing strength in the middle section but still soft and weak, with no or vague layering.

Maotai Town's sauce flavored liquor adopts the "12987" process, in which 8 times of steaming and boiling are required. Fansha is a type of liquor made by adding some new sorghum and new medicinal herbs to the discarded distiller's grains from the 9th cooking of Kunsha. This type of wine only has a slightly more soy sauce flavor than alcoholic wine, and does not have much economic value on its own. At the same time, poor process control can lead to bitter and burnt flavors, greatly affecting the taste. Many brands of low-end liquor use this process.

Chuanxiang liquor is a product obtained by distilling the discarded distiller's grains from the ninth distillation of Kunsha liquor with alcohol and spices. The product has poor quality and low cost. Since the GB standard for sauce flavored liquor was established, the liquor produced by this method no longer meets the standards for sauce flavored liquor and has been eliminated. Strictly speaking, it is not Maotai flavor Baijiu. Lai Jiajiu reminds that these are the four categories of soy sauce wine. After understanding them, you can realize the different costs of soy sauce wine and have clear classifications when purchasing.