In recent years, sauce-flavored liquor has become more and more popular among consumers because of its rich taste and healthy concept. In today's increasingly broad market, Si Shi Jiufang , founded in 2015, has been deeply involved in the sauce wine track since its establishment. Since its development, it has become the leading brand in the field of sauce wine.
Maotai-flavor wine brewing process is a unique traditional brewing process. Compared with other liquor processes, it conforms to the local environment, climate and raw materials of Maotai Town and at the same time has its own unique and ingenious connotation. The production process of Maotai-flavor wine is divided into six links: koji making, distillation, storage, blending, inspection and packaging. The entire production cycle lasts for one year, including harvesting the koji during the Dragon Boat Festival, adding ingredients during the Double Ninth Festival, cooking nine times, fermenting eight times, extracting the wine seven times, sorting and storing it, blending and storing it, and then packaging and leaving the factory five years later. The brewing of Maotai-flavor wine has the characteristics of two feedings, solid-state fermentation, high-temperature koji making, high-temperature accumulation, and high-temperature distillation, thus forming a unique brewing style. The characteristics of the general process are three highs and three longs, and seasonal production. This is where the Maotai-flavor wine process is different from other famous Chinese wine processes, and it is also the ingenuity of the Maotai-flavor wine process.
In the high-end soy sauce wine market, soy sauce wine is no longer just a fine wine described by the upper class. With the passage of time, the progress of society and the improvement of living standards, soy sauce wine is no longer a cup of the upper class. Mid-to-high-end soy sauce wine will surely become the mainstream in the future. Its complex production technology and lengthy production cycle have made many wine companies Although it is daunting, Si Shijiu still chooses to adhere to traditional craftsmanship, use perfect production processes and strict production standards to further improve production efficiency and brew good wine with ingenuity.
The brewing technology of sauce wine is a unique traditional brewing technology, but now it inherits not only the craftsmanship and technology, but also the embodiment of the connotation and spirit of wine culture, which is also what generations of workers continue to explore. The process is closely related to today's society, economy, thought and art. Maotai wine has become more and more popular in people's lives, and they advocate "making friends with wine". From brewing and drinking to wine tasting and wine discussion, Maotai wine has penetrated into people's spiritual life and gradually formed a unique and personalized culture. ——Soy sauce culture.
In the future, Sishi Jiufang will continue to work hard in the field of sauce wine and contribute its own strength to the inheritance and development of the unique sauce wine culture.
