What is Khun Sa wine?

Khun Sa Liquor, also known as Hunsha Liquor or Hunzi Liquor in Maotai Town, is a traditional Maotai-flavor liquor, which is usually called authentic Maotai-flavor liquor. It is produced in strict accordance with the traditional craft of Kweichow Moutai, and the production cycle is as long as one year. The flavor types of China liquor include rice flavor, maotai flavor, strong flavor and mixed flavor.

The "sand" of Khun Sa Maotai-flavor wine is not what we usually understand, but refers to "sorghum" (the main brewing raw material of Maotai-flavor wine) and other auxiliary materials; The word "Kun" is transliteration, also called "bundle", which means "integrity". The so-called Khun Sa refers to the whole sorghum, and Maotai Town is also called "seed bundling" locally. In fact, the raw materials of Khun Sa wine will still maintain a crushing rate of about 20% in the production process. Not all raw materials remain the same, because only by crushing can fermentation be better promoted.

This process is characterized by a long production cycle. A year is a production cycle, and the wine is taken seven times. We often say that "nine times distillation, eight times fermentation, seven times wine taking and two times feeding" is actually the best "sand returning" process in Khun Sa wine.

After deep fermentation of raw materials, the sauce flavor is more mellow, and the obtained wine body is richer in flavor, with the characteristics of aging and fragrance. The disadvantage is that the wine is rich in quality, which may be unacceptable to some people. In addition, the wine yield is low and the brewing cost is high. It usually takes more than three years for Chen Fang to mix for the second time before it can be sold.