According to a nine-
crop nine-step making technology, glutinous
sorghum, wheat, tartary buckwheat,
agriophyllum squarrosum, rice, sticky rice,
black rice, corn and
mung bean are reasonably matched, eight times of feeding, nine times of stacking and nine times of baijiu flowing are conducted in the procedures of
crop wetting, groove matching, grain groove
steaming, baijiu flowing, stacking, cellar entering, cellar sealing, fermenting and storing in autumn, winter, spring and summer, suitable technological parameters are formulated according to the temperature differences of the different seasons, and therefore the advantages of the multiple raw materials, multiple
yeast seeds and multiple strains are utilized to the maximum extent and the best
fermentation result is obtained. According to the nine-
crop nine-step making technology, unique features are shown in all the technical links, and the technology has the advantages that the
fermentation period and the storage period are long. Compared with the prior art, the technology has the advantages that nine-grain
aroma baijiu is created, the blank that no autonomous
aroma baijiu exists in northwest is filled, the newest requirements for baijiu styles of modern people are met, the rate of baijiu making is up to 44.9% or above, the production cost is reduced, and the baijiu style has specific characteristics. The making method plays an important role in
scientific development of baijiu.