Is it true that Moutai was preserved for several years before leaving the factory? That's why it's expensive.

The average age of Moutai is at least 5 years before it leaves the factory.

A production cycle every year. In strict accordance with the solar terms, the Dragon Boat Festival, Chongyang Xiasha feeding, cooking for nine times, and taking wine for seven times, among which the wine taken out for the third to sixth times has the best quality and the largest output. Other famous wines are fed all year round, and they are only cooked once or twice or three or four times before they are produced.

Pile fermentation and pit fermentation fully involve microorganisms in the air during the one-year open fermentation process, so that the aroma components are diverse, the wine is not bright, low but not light, full and mellow.

High temperature brewing. The koji-making, accumulation and fermentation of soju are all carried out at high temperature, which ensures the preservation of high-boiling substances, the volatilization of low-boiling substances and the mellow and soft wine body.

Long-term aged wine is aged for at least 5 years on average before leaving the factory, which is helpful for the continuous reproduction and reproduction of beneficial microorganisms, making the wine more mature, mellow and rich in nutrients.