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Sauce Aroma Baijiu is a style of baijiu that uses sorghum fermented continuously in large subterranean pits lined with stone bricks. The mash is only fermented at high temperatures and distilled about eight times. Each cycle of fermentation lasts at least a month. It is known for its very powerful taste and uses the most basic ingredients, in this case sorghum. Once it is steamed and cooled, bricks of wheat are added. The fermentation process takes place in subterranean pits. It is a distilled Baijiu well-known in China, and features a unique sauce-aroma style formed by a complex producing process in a specific geographical environment.
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