How many rounds of Maotai liquor-making are there in April every year?

This period is the third round of Moutai brewing.

The brewing process of Moutai follows strict solar terms. In Maotai Town, the spring temperature is suitable, which is more conducive to the fermentation of fermented grains and the reproduction of microorganisms.

The first and second brewing rounds have been completed, and the quality and quantity of fermented grains have reached a certain level. On this basis, the third round of brewing can make full use of the beneficial substances left by the first two rounds and further improve the quality and taste of wine. Therefore, April every year becomes the fixed time for the third round of Moutai brewing.