I'll just begin by saying I really, honestly, do not like the smell of rice liquor sour mash. However, I suppose it's not actually that much worse than any other mash, because there's not much that truly smells good about fermenting grain product, is there? Few will argue that the end result is in global demand, though. Today we visited both the Pujiang and Quan Xin rice liquor factories; the primary difference between the two is the method of production and the eventual output. Pujian, the smaller of the two factories, is not especially big, but is still a nationwide producer, and in a nation like China, that's a fairly large market. We toured the small, cement halls in which the grain is steamed, shoveled into piles, and covered with a specific cellar clay to ferment
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