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Shinma King
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Shinma King

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NO.1 /Raw material ratio

The raw materials for brewing are sorghum (36%), rice (22%), glutinous rice(18%), wheat (16%), and corn (8%). Their quality ratios are very strict. When batching ingredients, they should be transported to the material processing site in accordance with the principle of “first and then less”, and the proportion of various foods should not be allocated to the wrong proportion.

NO.2 /Mixing

The raw materials for brewing are sorghum (36%), rice (22%), glutinous rice(18%), wheat (16%), and corn (8%). Their quality ratios are very strict. When batching ingredients, they should be transported to the material processing site in accordance with the principle of “first and then less”, and the proportion of various foods should not be allocated to the wrong proportion.

NO.3 /Cooling material

The boiled and steamed corn or polished rice is chilled on a clean floor and cooled to 28°C-32°C. The distiller's yeast is added. The spring, autumn and winter seasons add 1.0% mellow and 0.1% rum In the summer, add 0.7% mellow song and 0.1% liqueur.

NO.4 /Into the kiln fermentation

The cellar of the fermentation period should be removed and the steamed wine should be taken. When the temperature rises to 28°C-35°C after 24 hours, it will be charged into the cylinder, barrel or kiln for more than 15 days.

NO.5 /Distilled wine

When distilling, it is necessary to master the principle of slow flow of fire wine and fire food. When picking wine, we judge the quality of the wine with sensory tasting. After the collection, the wine was brought into the wine store and weighed and altared.

NO.6 /Liquor filling

According to the characteristics of liquor (viscosity, alcoholicity, etc.) for automated production equipment. Can save a lot of manpower and material resources. Realize the automatic filling of liquor.

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