The manufacturing process of Kinmen Kaoliang Liquor is divided into 3 major stages: Ferment-making, Fermentation and distillation, Packaging.
1. Ferment-making：
Using locally grown wheat as the raw materials, through a process of： Milling → Blending with water → Making ferment bricks → Ferment Cultivation → Bricks Stacking → Ferment Grinding → Addition into kaoliang sorghum for Fermentation.
2. Fermentation and distillation：
Using the Kinmen natively grown kaoliang as the raw material, through a process of： Soaking → Steaming → Cooling → Mix with Ferment → Fermentation → First distillation → Re-Mix with Ferment → Second Fermentation → Second Distillation → Brewing Completed.
3. Packaging：
The products of the First and Second distillations are blended to achieve its appropriate strength, after which the liquor is allowed to mature in a cellar removing the unpleasant flavors of the mash. If the liquor passes rigorous quality assurance tests, only then is it packaged and sold.