Kweichow Moutai

Kweichow Moutai

Kweichow Moutai is a product protected under China's geographical indication system.

　　　　Moutai liquor is produced in Maotai Town, situated on the banks of the Chishui River west of Zunyi City. The town has a long history of brewing, with the craft of making liquor taking shape as early as the Ming Dynasty. By the Qianlong reign of the Qing Dynasty, Maotai Town had become an important hub for Sichuan salt entering Guizhou. With the booming salt trade, demand for liquor surged, and the production of liquor rapidly developed. By the Daoguang reign, there were over 20 distilleries in Maotai Town, producing a total of 170 tons of liquor.

　　　　Moutai liquor is made from high-quality sorghum and wheat-based koji, using China’s unique traditional brewing techniques. It undergoes a meticulous process that includes eight rounds of koji application, seven distillations, and nine fermentations, followed by prolonged cellar aging. The entire production cycle takes nine months, and the liquor is generally aged in cellars for five years before being released as a finished product. Moutai liquor boasts a full-bodied, mellow white liquor with crystal clarity, a prominent soy-like aroma, and a refined, delicate flavor. It is mellow without being weak, rich without being harsh, and has a long-lasting aftertaste. Upon opening a bottle of Moutai, an aromatic fragrance wafts out, refreshing and invigorating. A closer sniff reveals a soy-like aroma reminiscent of fermented beans, with a hint of sweet freshness. When sipped, it feels like a gentle breeze caressing the heart, or a quiet stream flowing into the chest.