Specific process flow:
1. soaking: soak the grain surface with hot water above 70 degrees for 20 cm, about 10- 16 hours. After the rice soaks through the heart, put in soaking water and wash it with clear water.
2. Steaming rice: put the soaked rice into the shochu equipment, steam for 40 minutes after adding steam, open the lid, and pour 15%-20% of the weight of rice into the retort to allow the grain to absorb water and expand. After steaming for 30 minutes, pour water once and steam for another 30 minutes.
3. Spread cold koji: spread the re-steamed rice below 30℃, and when it is spread to room temperature in summer, add koji powder and mix well. The amount of distiller's yeast is 0.5% of the weight of rice. The dosage of pure Xiaoqu is less, while the dosage of traditional medicated leaven is more; Less in summer and more in winter.
4. Cultivation saccharification: pile the grains mixed with distiller's yeast on the sun mat and scrape them flat. The thickness of the grain pile is10-12cm in summer and15-20cm in winter. Cover the grain with a sunscreen pad to keep it moist. Cover the mat with a layer of clean straw to keep warm in winter.
5. The saccharification time of cultured bacteria is 20-24 hours in summer and 26-48 hours in winter. When the grain is sweet and slightly sour, and there is a little water on the drying mat at the bottom of the grain, it should be fermented immediately, so as not to prolong the time and cause sugar loss and reduce the wine yield.
6. Drop-pot fermentation: Fermentation is also a key step, which has strict requirements on environmental sanitation. Mosquitoes and all molds are not allowed. When fermenting, the temperature is about 25-30 degrees (if the temperature is lower than 15 degrees, the fermentation time will be extended or even incomplete). The specific fermentation time is generally about 8- 12 days in summer. Winter is generally around 20 days.
7. Distillation: After the fermentation is completed, it can be distilled with shochu equipment. Boil the boiler water first, then steam it, and then pour the fermented grains. The feed should be uniform, and the temperature should be controlled during distillation.