Moutai is one of the world's three famous distilled spirits. It is known as the national wine and enjoys a good reputation at home and abroad. The style quality of Guizhou Moutai wine is characterized by “the sauce is outstanding, elegant and delicate, the wine is mellow, the aftertaste is long, and the empty cup is long lasting”, which is deeply favored by the world.

Its special style comes from the unique traditional brewing techniques formed by the accumulation of years. The brewing method is combined with the agricultural production in the Chishui River Basin. It is affected by the environment, seasonal production, the Dragon Boat Festival and the Chongyang feed, retaining some local raw materials. Traces of life. A bottle of ordinary Moutai, from raw materials to the factory, at least five years. In the meantime, it is necessary to undergo quenching in the process of Chongyang Xiasha, Dragon Boat Festival, and long-term storage. The production cycle of wine production is one year, and it is adapted to the season change. After two feedings, nine cooking, eight fermentations, seven times. The wine is brewed; the base wine must be stored in the pottery for more than three years. Finally, the blender uses their extraordinary skills to use more than one hundred different ages and different flavors. The combination of different characteristics, such as different rounds and different wines, forms the typical style of Moutai, which is perfectly presented to consumers. The state attaches great importance to the protection of traditional Moutai crafts. In 1996, the Moutai process was determined to be protected by state secrets. In 2001, the traditional craft of Moutai was included in the first batch of material and cultural heritage at the national level. In 2006, the State Council approved the inclusion of “Maotai Traditional Brewing Process” in the first batch of national intangible cultural heritage and declared the world intangible cultural heritage. Origin Description Moutai is produced in Maotai Town, six kilometers northwest of Renhuai City, Guizhou Province. It is on the east bank of Chishui River, on the slope of Hanpo Mountain and on the slope of Ma'an Mountain. The mountains are ringing, and the situation is dangerous. It is 450 meters above sea level. It is the throat of Sichuan-Yunnan water and land transportation. It is located in the northwestern part of Guizhou Plateau, on the north side of the western section of the large mountain range, with Zunyi in the east and Chuannan in the south. The Chishui River shipping runs through the whole territory. The Renshui, Maodan, Maoxi and Zunmao highways are here. It is an important hub connecting Sichuan and Chongqing and a channel connecting the historical city of Zunyi and the national scenic area of ​​Chishui. The total area of ​​the town is 87.2 square kilometers, the urban area is 1.7 square kilometers, and the total population is 42,000 people (the urban population is 16,000). Maotai Town has always been a famous town in the north of Fujian Province. It has a prosperous portrayal of “Chuan Salt is in Guizhou and Qinshang is in Maotai”. The liquor industry in the region flourished. In 1935, the Chinese Workers and Peasants Red Army Long March in Maotai Sandu Chishui wrote the history of Chinese revolution. Magnificent poetry. Moutai Town combines the thick ancient salt culture, the splendid Long March culture and the mysterious wine culture. It is known as “the first wine town in China” and is the hometown of Maotai. Mouth-flavored wine Moutai is one of the world's three famous distilled spirits. It is known as the national wine and enjoys a good reputation at home and abroad. It is made from high-quality sorghum, wheat and water as the raw materials. It is made from the unique natural environment and is made of traditional and unique technology. It does not add any aroma or aroma. It has been produced, stored and shipped for more than five years. It has the characteristics of prominent sauce, elegant and delicate, full-bodied wine, long aftertaste and long-lasting empty cup. Moutai uses Qudu, a long fermentation period, multiple fermentations, and multiple wines and other unique techniques. This is an important reason for the unique style and excellent quality of Maotai. The brewing of Moutai should be carried out twice, nine times of cooking, eight times of drying and drying (seven times of fermentation), seven times of taking the wine, the production cycle is up to one year, and then stored for more than three years, blending and blending, then After another year of storage, the wine quality is more harmonious and mellow, soft and soft, and the bottle is ready for bottling. The whole production process lasts for nearly five years. Moutai is the most typical style of sauce-flavored Daqu liquor, so the “soy sauce type” is also called “maoxiang type”. Its wine quality is bright and transparent, slightly yellow, the sauce is outstanding, it is intoxicating, the open cup does not drink, the aroma is tangy, the drink is open, the mouth is full of fragrance, the empty cup after drinking, the fragrance is bigger, lasting and not scattered. The taste is elegant and delicate, the wine is full and mellow, the aftertaste is long, and the fragrance is endless. Moutai liquor has the characteristics of pure and transparent, mellow and mellow. It is made up of three special flavors of sauce, base, and sweet. It is known that there are more than 300 kinds of aroma components. Alcohol is 53 degrees.

Moutai (Guizhou Moutai) Quality Technical Requirements I. Raw materials 1. Gaochun: 糯高粱 (commonly known as red scorpion) produced in the administrative area of ​​Renhuai City and Jinsha County and Xishui County of Guizhou Province, with a starch content of not less than 60 %, wherein the ratio of amylopectin to total starch is not less than 88%, and meets the relevant national requirements. 2. Wheat: The starch content is not less than 60% and meets the relevant requirements of the state. 3. Water: The water source is located at the upper section of the Chishui River at the intersection of Chishui River and Yanjin River, meeting the national drinking water standards. Second, the brewing environment of the wine making area is purple red clay, 420 to 600 meters above sea level. Third, the production process and characteristics 1. Production process: Moutai production process, mainly divided into four major processes: 2. Main process and requirements: (1) koji: wheat broken, joined the mother song And the water is made into a curved embryo, and the rice is separated into the silo for 40 days, and then the meat is removed. After storage for 6 months, the wine is put into production. (2) Liquor production: 1 Feeding stage: Chongyang begins to divide the feed twice, that is, sand and sand (sand refers to sorghum). After the crushed sorghum is crushed, the water is moistened, and the next day, the mother's grains are steamed, and the squat is spread. After that, the koji and the tail wine are mixed and piled up to meet the technical requirements. After 30 days of fermentation, the sputum is taken and then sanded. After the crushed and granulated sorghum is mixed well, the above process is repeated from the steamed grain. 2 Distillation stage: There are 7 rounds in the distilling stage, and each round is operated by airing, adding, accumulating, entering and distilling. The wine making process has undergone 9 cooking (distilling), 8 times drying, adding, accumulating, and plucking, 7 times taking wine, one production cycle per year. (3) Storage blending: base wine (round wine) is divided into three kinds of typical flavors: sauce, sweet and fragrant, and eucalyptus, which are stored in pottery, different rounds, different typical bodies, different degrees of alcohol, different ages. The base wine is blended and stored in the pottery after blending. The storage blending process lasts for at least 3 years. (4) Packing: After the blended wine has passed the inspection, it will be packaged in opaque containers. Fourth, the quality characteristics 1. Sensory characteristics: the project 52% vol53% vol43% vol color yellowish transparent, no suspended matter, no precipitation, no color (or yellowish) transparent, no suspended matter, no precipitation clear and transparent, no suspended matter, No precipitation, aroma, sauce, fragrant, old and delicate, elegant and delicate, empty cup, long-lasting sauce, outstanding, elegant and delicate, empty cup, long-lasting sauce, remarkable, elegant and delicate, empty cup, long-lasting taste, old and delicious Elegant, full-bodied, full-bodied, full-bodied, long-lasting, full-bodied, full-bodied, full-bodied, full-bodied, full-bodied, long-lasting, full-bodied, savory, mellow, full-bodied, full-bodied, scented, long-lasting, long-lasting, long-lasting sauce Elegant and delicate, full-bodied and full-bodied, long-lasting aftertaste, with a long-lasting fragrance and unique style of Guizhou Moutai 2. Physical and chemical indicators: 52% vol53%vol43%vol alcohol (20°C)/(%vol) 52.053.043.0 total ester Ethyl acetate) / (g / L) ≥ 2.502.502.00 Note: Alcohol tolerance is ± 1% vol. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.