What year is the traditional brewing technology of Moutai?

Moutai is a highly distilled liquor in China and one of the most famous China liquors in the world. The history of Moutai can be traced back to the Ming Dynasty, but there has been controversy about its origin and the exact age of traditional brewing technology. Maotai Town, located in Zunyi City, Guizhou Province, China, is the hometown of Moutai. The climate and geographical conditions in Maotai Town are very suitable for brewing high-quality liquor.

The traditional brewing technology of Moutai is listed as China's intangible cultural heritage. This process requires the use of specific brewing equipment and methods, including kilns with wheat straw, corn straw, bean cake and firewood as fuel, Daqu and Daqu as starter medicine, and spring water and specific wheat and sorghum as raw materials. The brewing process of Moutai is divided into six steps: koji-making, koji-making, distillation, aging, blending and bottling. Among them, koji-making and aging are the two most important steps of Moutai. The process of brewing koji needs very strict temperature and humidity control to ensure the fermentation effect of koji. During the aging process, wine needs to be stored in a specific aging cellar. After years of aging, the unique flavor and aroma of Moutai can be produced.

Although the traditional brewing process of Moutai has existed for hundreds of years, in the modern brewing process, Moutai has gradually adopted more scientific and technological means and modern equipment. However, the traditional brewing technology of Moutai is still considered as an important factor to maintain the taste and quality of Moutai. The traditional brewing technology of Moutai is also an important part of China culture and history, which reflects the respect and protection of traditional culture and technology by the people of China.