Guizhou Moutai is produced in Maotai Town on the banks of the Chishui River. It uses high-quality local glutinous sorghum, wheat and water as the main raw materials, and is brewed by using the unique natural environment and scientific and unique traditional brewing technology. A typical style with a mellow body, a long aftertaste and a long-lasting fragrance in an empty cup. Moutai has a long history, a long history, and has profound cultural connotations. It has won successive Chinese famous wines and won international gold awards for many times. It integrates green food, organic food, and geographical indication protection products. It is a typical representative of traditional Chinese liquor.

It takes five years for a bottle of Moutai to leave the factory. It has undergone 30 processes and 165 process links in five major processes, including koji making, wine making, storage, blending, and packaging. Its brewing skills have been selected as a national intangible cultural heritage. The production of Moutai has always adhered to high-temperature koji making, high-temperature accumulation, and high-temperature distillation, one production cycle a year, long-term storage of pottery altars, traditional methods such as wine hooking, and strict quality control throughout the product life cycle to create excellent quality. Chinese business card of the world.

Guizhou Moutai is produced in Maotai Town on the banks of the Chishui River. It uses high-quality local glutinous sorghum, wheat and water as the main raw materials, and is brewed by using the unique natural environment and scientific and unique traditional brewing technology. A typical style with a mellow body, a long aftertaste and a long-lasting fragrance in an empty cup. Moutai has a long history, a long history, and has profound cultural connotations. It has won successive Chinese famous wines and won international gold awards for many times. It integrates green food, organic food, and geographical indication protection products. It is a typical representative of traditional Chinese liquor.

It takes five years for a bottle of Moutai to leave the factory. It has undergone 30 processes and 165 process links in five major processes, including koji making, wine making, storage, blending, and packaging. Its brewing skills have been selected as a national intangible cultural heritage. The production of Moutai has always adhered to high-temperature koji making, high-temperature accumulation, and high-temperature distillation, one production cycle a year, long-term storage of pottery altars, traditional methods such as wine hooking, and strict quality control throughout the product life cycle to create excellent quality. Chinese business card of the world.