The 12987 Process

Han Sheng Moutai's 12987 Process

The “12987 Process” is Han Sheng’s signature traditional brewing method, embodying the essence of craftsmanship and precision in Chinese baijiu production. The numbers represent the critical steps in the year-long process: 1 year of production, 2 feedings of Hongyingzi glutinous sorghum, 9 rounds of steaming and boiling, 8 cycles of fermentation, and 7 extractions of liquor. This method adheres to the natural rhythms of the seasons, starting with koji-making during the Dragon Boat Festival and incorporating meticulous procedures to ensure quality at every stage.

1 - One Year Production Cycle

The production cycle of Han Sheng Jiu is one year. In accordance with natural changes, koji making starts in the Dragon Boat Festival, and sand (Hongyingzi glutinous sorghum) comes down in the Chongyang Festival. A drop of Han Sheng Jiu needs to go through nine times of cooking, eight times of fermentation, and seven times of wine taking. It takes one year to complete the whole process.

2 - Two Feedings

Within a one-year production cycle, it is necessary to feed the sorghum twice, and no new sorghum will be added during the subsequent production process. Only the distiller’s grains will be repeatedly steamed and boiled.

9 - Nine Rounds of Steaming and Boiling

Throughout the entire brewing process, there is a cycle of cooling, spreading yeast, stacking fermentation, cellar fermentation, opening the cellar to extract lees, steaming and cooking to obtain Jiu. Each step involves one steaming and cooking, resulting in a total of nine steaming and cooking cycles.

8 - Eight Fermentations

During the brewing of Han Sheng Jiu, koji was added to react with the starch in red tassel glutinous sorghum for fermentation, which required a total of 8 times of fermentation.

7 - Seven Times to Fetch Wine

Han Sheng jiu starts to take liquor after the third cooking, about once a month, and a total of seven times of taking liquor are required.