Why can Moutai only be brewed on September 9?

Moutai brewing industry heritage group was approved for the seventh batch on 20 13.

20 13 in may, the maotai brewing industrial heritage group represented by "the source of maojiu" was recently approved by the State Council as the "seventh batch of national key cultural relics protection units", located in maotai town, renhuai city, Zunyi city, Guizhou province. From 20 17 to 12, Moutai brewing industrial heritage group was selected as the second batch of China 20th century architectural heritage.

Production characteristics of maotai liquor:

1. Moutai is strictly produced seasonally, with a production cycle every year. That is to say, the feeding starts every year on the Double Ninth Festival (the ninth day of the ninth lunar month), and 1 year is 1 production cycle.

2. Maotai area is hot in summer and the temperature of fermented grains is high. If the starch content is high, the accumulation and cellar temperature are too high, and the acid production range is too large, it is extremely unfavorable for wine making. Chongyang Xiasha not only avoids the high temperature period in summer, but also avoids the flood season of Chishui River in summer. During this period, "the water is cold and the pool is clear, and the misty clouds are green." Chishui River is crystal clear and has excellent water quality.

3. Feed twice a year on the Double Ninth Festival in September of the lunar calendar. The first feeding, accounting for 50% of the raw materials, is called discharging sand, steaming grain, fermenting in the cellar for one month, and then adding the remaining 50% of the grain to the steamed grain, which is called making sand, and the feeding is completed in one year.

4. Four-season feeding is different from other liquors. After a long production cycle and 1 month fermentation, the wine is baked (steamed) out of the cellar, and then baked 1 time every fermentation 1 month, * * * baked for 7 times, only adding koji, no more feeding.