Sorghum wine (Kaoliang liquor) - Sorghum wine

Japanese: コーリャン酒(高粱酒) - コーリャンしゅ

A Chinese distilled liquor made primarily from sorghum. Hot water is sprinkled on sorghum powder to allow it to absorb the water, and after it has been steamed and cooled, koji (malt) made by kneading barley, peas, and other flours with water is ground into powder and mixed in, and a small amount of hot water is added and placed in a jar where it is fermented and aged in a solid state for 8 to 10 days. This is then placed in a steamer, distilled by passing steam through a lower pot, and then stored and aged in a jar to produce the finished product. There are many different types of sorghum wine, depending on the shape of the sorghum used and the time for saccharification and fermentation, but all are colorless, transparent, and strong, with an alcohol content of 50 to 65%.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

コーリャンを主原料とする中国の蒸留酒。コーリャンの粉に温水を散布して吸水させ，これを蒸して冷えたところで，大麦，エンドウなどの粉を水で練り固めてつくった麯子（きよくし）(こうじ)を粉にして混ぜ，少量の温水を加えてかめに仕込み，固体の状態で8～10日間発酵熟成させる。これをせいろうに入れ，下がまから水蒸気を通して蒸留したのち，かめに貯蔵熟成して製品とする。コーリャン酒は，使用する麯子の形状や，糖化，発酵の時間の相違によっていろいろの種類があるが，いずれも無色透明でアルコール分50～65％の強い酒である。

出典　株式会社平凡社世界大百科事典第２版について　情報

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