When did Maotai Festival begin?

10 On June 4th, Maotai held the Maotai Festival in the year of Renyin (2022).

In order to respect the spirit of being a teacher and inherit the traditional crafts, a ceremony to learn from the teacher was also held at Maotai Festival in 2022. The nine masters of the wine-making, koji-making and storage systems accepted the invitations and tea of the nine apprentices respectively, and gave them sorghum.

Dragon Boat Festival koji-making, Chongyang Xiasha, Maotai liquor brewing follow the seasonal production mode. Around Chongyang, the sorghum in the valley has matured, and the Chishui River has changed from "red" to "clear", providing the best raw materials and the best brewing water for the production of Moutai. Starting from the Chongyang Xiasha, the production of Maotai liquor in the new year began, which also opened a new journey for Maotai people.

Maotai said that this reflects the craftsman spirit passed down from generation to generation in Maotai, and it is full of the memory and reverence of Maotai people for their ancestors and masters, the awe and promotion of Maotai's traditional crafts, and the virtue of respecting teachers and taking people by courtesy.

Causes of sand falling in Double Ninth Festival

1, September Double Ninth Festival, sorghum is ripe, and the weather temperature is around 25 degrees. Will not cause the problems of too high temperature rise and too high acidity when entering the cellar because of the high starch content in sorghum. Before and after the Double Ninth Festival, the sand is suitable in all aspects and the wine yield is high, so there is also the Double Ninth Festival.

2. Before and after the Double Ninth Festival, the temperature is about 25 degrees, which is also suitable for wine making. The fermented soy sauce will not be too sour because of high temperature, nor will the fermentation process be too slow because of low temperature, which will affect the subsequent progress and reduce the wine yield, and also create a good growth environment for brewing microorganisms.