The strong aroma of Xiaojiu comes from the exquisite koji-making process

Qingchun Xiaojiu Xiaojiu is a typical strong-flavor liquor, and the koji-making process used is multi-grain koji-making. This light bottle wine mainly uses wheat, barley, peas, sorghum, etc. as raw materials for making koji. It is mixed according to a certain proportion, moistened, ground into raw materials, mixed with Tianshan snow water, and made into koji cubes through manual trampling. After being kept warm and moisturized, turned into koji at high temperature to produce fragrance, it is stored for later use. Due to its unique climate and ecological environment, the yield and quality of crops are superior compared to other places. The amount of starch in the sorghum grains produced here is much higher than that of ordinary sorghum, and the protein and minerals are higher than those in other areas. The vanillin contained in peas gives Xiaojun Sanliang Xiaojiu a special aroma, and the local specialty wheat plays a unique role in making koji, which is self-evident for the cultivation of microbiota.
Xiaojiu’s high-quality liquor can be said to be strictly managed and controlled in the koji-making process. Xiaojie has long adhered to traditional craftsmanship, integrated with the needs of the times, and carried out timely research on microbial species, populations and community composition, constantly enriched and improved the theory of ecological winemaking, and formed a unique industrial pattern.
Xiaojiu carefully brews low-priced liquor, carefully selects high-quality grain and water sources, and perfectly integrates the two. It is natural. With the precipitation and accumulation of time, it gradually exudes a mellow and rich aroma, sweet and elegant. The taste, healthy and unburdened wine quality, and the definition of pure grain wine are perfectly interpreted in it! Get drunk and attack, have a drink and get drunk!
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