The liquor is produced with rice as raw materials and large caky starter as saccharifying ferment by semi-solid fermentation method (saccharification and fermentation simultaneously).

• 以纯大米为原料,大酒饼为糖化发酵剂,采用边糖化边发酵的半固态发酵法工艺。产品澄清透明,无色或略带黄色,具有独特豉香味,入口醇滑,无苦杂味;酒精含量较低。