Brewing method of Moutai liquor

Maotai's special meteorology, water quality and unique brewing technology have long been known by the ancients and added to the summary. The "Zunyi Prefecture Records" in the light years of the Qing Dynasty reads: "Moutai is produced in Maotai Village in the west of Renhuai City, ranking first in Guizhou Province. Its material is pure sorghum, followed by miscellaneous grains. Method: Put the cooked raw materials and distiller's yeast into the wine cellar and bake it in the wine cellar next month. Its qu is made of wheat and is called Baishui Qu, while Guizhou is called Daqu Liquor and Maotai. Renhuai is poor and poor, there are no fewer than 20 houses burned by Maotai, and the cost of mountain products is no less than 20,000 stones. " This record accurately describes the brand, liquor quality, manufacturing technology and production scope of Moutai in that year.

Maotai takes high-quality sorghum as raw material, and wheat is high-temperature koji, but the amount of koji used is more than raw material. The unique techniques such as using more koji, long fermentation period, repeated fermentation and taking wine for many times are the main reasons for the unique style and excellent moral character of Moutai. Maotai liquor is made by adding raw sand twice, fermenting eight times and distilling nine times. The production cycle is as long as eight or nine months, and after more than three years of aging, blending and storage for another year, the quality of liquor is more harmonious, mellow and soft, and it can be bottled and delivered from the factory. The whole production process lasted nearly five years.