New method for producing sesame-aroma white spirit

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 cul