The invention provides a new method for producing sesame-
aroma white spirit and relates to the technical field of
brewing. In the method, an As3.951
Aspergillus oryzae strain of Aspergillusoryzae as well as a corresponding process and facility technology are adopted. The method comprises the following steps: on the basis of utilizing the crushed
sorghum, wheat and
bran as main materials, adding water accounting for 8wt% of the main materials into the main materials so as to obtain a moistened material; mixing the moistened material with the fermented
wine obtained through the
distillation of the sesame-
aroma white spirit to prepare new fermented
wine;
steaming the new fermented
wine, spreading for cooling, adding high-temperature Daqu accounting for 15wt% of the new fermented wine, medium-temperature Daqu accounting for 10wt% of the new fermented wine and As3.951
Aspergillus oryzae
bran koji which accounts for 20wt% of the new fermented wine and is used to replace Kawachi
Aspergillus oryzae
bran koji, and culturing the accumulation fermented wine which is prepared by controlling the temperature of the mixed product at 28-32 DEG C in a piling-up manner, wherein the
pile is turned over once in the culturing process; and when the temperature of the product is 46-49 DEG C, placing the product into a
fermentation pit to ferment, and respectively storing the layered
distillation raw wines obtained through layered
distillation. The method is used for producing the sesame-
aroma white spirit. In the new method, the new strain is selected, the new process is formulated, raw materials are fully utilized, and the standardized production is realized.