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In dozens of years in the past, many domestic and overseas liquor researchers have been trying to settle a question: why can Moutai reach outstanding state through pure natural fermentation?

 

After long period of scientific and strict comparison and research, experts believe that as the originator of China's yeast sauce liquor, in comparison with other famous liquors, Moutai also has many more complicated unique techniques in addition to the inheritance of traditional basic brewing technique and theory of China's liquor industry:

 

First, seasonal production. Solar terms have been fully observed; yeast is picked up during the Dragon Boat Festival, and the material is poured during the Double Nines Festival. Moutai will be brought out of the Factory at least 5 years after 1 year of production cycle plus 3 years of ageing, plus the purchase, blending and storage of materials, which enables many fragrant matters of high boiling point to be preserved, while matters of low boiling point volatized, and the liquor will become pure and soft. Other famous liquors will be produced in a little over a year, several months or even dozens of days.

 

Secondly, materials are added twice a year, and materials can be added during 4 seasons for other famous liquors.

Thirdly, the fragrance of liquor is made of sauce, vault-bottom fragrance and pure fragrance. Through careful blending of liquors of different fragrances, different liquor ages, different rounds and different concentration, the sauce of the liquor is naturally very prominent, delicate and coordinate and the fragrance with remain on the empty cup for a long time.

Fourthly, the same batch of raw materials have to undergo 9 times of boiling (baking), pouring yeast, piling and fermentation, 7 times of liquor pickup, and it will be 1 year for the entire process.

 

Fifthly, techniques of yeast production in high-temperature, high-temperature piling, high-temperature pool-in, high-temperature liquor pickup, low-scarification of the yeast, low-water content pool, low liquor production ratio and low alcohol density, etc. are adopted, while the consumption of yeast and grain is high, which is just the opposite to other famous liquors.

 

Sixthly, no external matters, including flavors and water are to be added, which is the sole one in any liquor products, including foreign liquors.

 

Last and the most important point is that Moutai can be said to be the example of human use of microorganisms. In the open fermentation of as long as 1 year, there are many microorganisms participating in the production and fermentation process, which makes the components of fragrance diversified, low but not light, pure.

 

Any such exclusive techniques are the crystallization of talents of people of Moutai through the utilization of natural matters and theories in thousands of hundreds of years. Even in France, the home of famous wines of the world, the brewing of brandy and wine has been using the fermentation and sand cycling technique of Moutai. As a profound and systematic ecological project, so far it still have many mysteries to be discovered.