Provided is liquor prepared through Chinese koji saccharification and yeast fermentation. The liquor is processed from sorghum, rice, wheat, corn and sticky rice. A brewing process comprises the following steps of sorting, dosing, material soaking, predistillation, repeated distillation, cooling, Chinese koji saccharification, yeast fermentation, distillatory feeding, distilling and storage. According to the obtained liquor brewing process, the defects that in Hunan, the diurnal temperature variation is small, and the temperature in summer and autumn is high are overcome, the liquor brewing process is especially suitable for being used by indigenous liquor brewing enterprises in Hunan for production, meanwhile, the fermentation period is shortened, the production efficiency is improved, and the operation procedures are simplified; technology unification and popularization are convenient, the quality of traditional liquor is greatly improved, the liquor yield is increased, and the production cost is reduced.