The invention relates to a production process for sesame rice composite fragrance type
white spirit and belongs to the technical field of
brewing. The production process comprises the following steps of: crushing 270 to 300 weight parts of broomcorn, 120 to 130 weight parts of millet, 110 to 120 weight parts of wheat and 60 to 70 weight parts of corn; mixing the crushed materials as well as 40 to50 weight parts of wheat
bran and 30 to 40 weight parts of steamed rice
husk;
wetting the materials by adding water;
steaming by a
retort method; cooling the cooked fermented grains; adding 180 to 210 weight parts of mouldy
bran and 180 to 210 weight parts of
yeast for making hard liquor; supplementing water; stirring uniformly; stacking and fermenting; soaking 650 to 670 weight parts of rice in hot water; cooking; spreading and cooling; adding
yeast for cultivating fungi and saccharifying; mixing the saccharified fermented grains and the stacked and fermented distilled grains; cooling; allowing the mixture to enter a muddy bottom
brick kiln pit and fermenting; taking the fermented grains out of the pit; adding the fermented grains into 140 to 160 weight parts of steamed rice
husk; addinginto a rice steamer and distilling to prepare sesame rice composite fragrance type raw
wine; storing the raw
wine for more than 3 years; and blending to prepare the finished product
wine. The sesame rice composite fragrance type
white spirit has the advantages, namely 'tastefulness and exquisiteness', of the sesame fragrance type spirit and the advantages, namely 'flexibility and clearness', of the rice fragrance type spirit, and has unique
flavor.