When will Maotai chong yang wine be ready to drink?

The reason why Maotai people attach importance to this festival on the Double Ninth Festival lies in an indispensable and important link in the brewing process of Moutai-Chongyang Xiasha. The Double Ninth Festival is the most suitable starting day for Maotai to make wine with water and sand, and it is the best season for Maotai-flavor liquor to throw grain and sand. At this time of the year, the Chishui River in Maotai is reddish, and the river is clear and transparent from the Double Ninth Festival to the Dragon Boat Festival the following year. Adhere to technology, strengthen execution, master the correct grain moistening method, and control the fermentation temperature of grain piles.

Characteristics of Moutai:

The style and quality characteristics of Kweichow Moutai are "outstanding sauce flavor, elegant and delicate, full-bodied, long aftertaste and lasting fragrance in empty cups". Its special style comes from the unique traditional brewing technology formed over the years. The brewing method is combined with the agricultural production in Chishui River Basin, and influenced by the environment, seasonal production, dancing on the Dragon Boat Festival and eating in Chongyang all retain some original traces of local life.