A disclosed sesame flavor liquor production technology comprises: mixing yellow wine lees, liquor starter, bacterial starter, high-temperature massive raw starter and a flavor-producing yeast according to a ratio, stirring uniformly, stacking to culture bacterium, and forming a special yeast by secondary starter propagation, then mixing with sesame-flavor grain lees according to a ratio, stirring uniformly, wetting the materials at a high temperature, stacking at a high temperature, fermenting at a high temperature, and making liquor flow out at a high temperature to obtain the sesame-flavor liquor which is abundant in nutrition, unique in style, fine and smooth, mellow and typical. The technology is relatively simple, the quality is easy to control, and for manufacturers producing the sesame-flavor liquor, no equipment investment needs to be increased, while the production benefit is increased, and the added value of yellow wine lees is improved.