Kinmen Kaoliang Baijiu is a renowned Chinese spirit produced by the Kinmen Kaoliang Liquor Inc., celebrated for its distinctive flavor and high alcohol content. The production of this baijiu involves several intricate stages:

1. Yeast Making:
   High-quality wheat is selected as the raw material for yeast production. The process involves milling the wheat, blending it with water, forming it into ferment bricks, cultivating the ferment, stacking the bricks, grinding the ferment, and finally adding it into steamed and cooled sorghum for fermentation.

2. Fermentation and Distillation:
   Locally grown sorghum serves as the primary raw material. The sorghum undergoes soaking, steaming, cooling, mixing with the prepared yeast, fermentation, first distillation, re-mixing with yeast, second fermentation, and a second distillation to complete the brewing process.

3. Cellar Storage:
   The freshly distilled liquor is matured in stainless or pottery jars for years. This maturation process stabilizes the liquor's quality and enhances its taste.

4. Packaging:
   After maturation, the liquor is blended by an experienced master blender and subjected to quality appraisal. Once it meets the required standards, the packaging process begins, ensuring the final product's integrity and presentation.

This meticulous production process, deeply rooted in tradition, results in the rich and robust character of Kinmen Kaoliang Baijiu, reflecting the craftsmanship of the Kinmen Kaoliang Liquor Inc.