Production Facilities

Air control Engineering partner.

Liquor Production Process

  • Input Raw Materials
  • Grinding ; less than 2mm
  • Mixing
  • Cooking
  • Cooling (60℃)
  • Saccharification
  • Cooling（33℃)
  • Fermentation
  • Distillation

Grinding

  • Grind the grain raw materials less than 2mm so that can easily breaks down into glucose.

Mixing, Cooking

  • Mix the raw materials with a certain amount of heated water for a sterilization and enzymatic hydrolysis.

Saccharification

  • sustain a proper temperature after cooling process with a mixed saccharifying enzyme

Fermentation

  • Ferment 5 days with saccharified materials by adding the cultured liquor

Distillation

  • Refine fermented liquors into pure spirits by extracting hydrous, aldehyde, ester and any solids
haccp
Certified by HACCP(No. 2017-2-9282)