Both are acceptable, but Moutai is recommended. Moutai is a sauce-flavor type, while Wuliangye is a strong-flavor type. It is difficult to reconcile the opinions of others, but it is easy to adapt to different people. People who often drink Maotai-flavor liquor think Moutai is delicious, and people who often drink strong-flavor liquor think Wuliangye is delicious. However, there are many varieties of strong-flavor liquor, and the quantity is much larger than that of Maotai-flavor liquor. Therefore, in terms of the number of people who drink Wuliangye, there may be more people who think Wuliangye tastes good. But it does not mean that the quality of Wuliangye is much better than that of Moutai.

Moutai:

Moutai is produced exclusively in Moutai Town, Renhuai City, Zunyi City, Guizhou Province, China. It is a specialty liquor of the Han nationality and is as famous as Scotch whiskey and French Cognac. One of the three major distilled spirits. From 1915 to the present, Kweichow Moutai has won 15 international gold medals, and has won the title of China's National Famous Liquor five times in a row. Together with Zunyi Dongjiu, it is the only two national famous liquors in Guizhou Province. It is the originator of Daqu Maotai-flavor liquor. Known as the "national liquor", it is one of the most high-end liquors in China.

On June 6, 2017, the "BrandZ Top 100 Most Valuable Global Brands 2017" was announced, and Moutai ranked 64th. Moutai is one of China's highest-end liquors and one of China's three most famous liquors, Mao Wu Jian.

Maotai flavor:

Maotai-flavor Chinese liquor represented by the national liquor Moutai is well known to everyone, but few people know the production process of Maotai-flavor liquor. Let’s reveal the secret of Moutai sauce-flavor production process.

Explanation of terms for raw material preparation: Xia Sha refers to the sorghum raw material as Sha in the production process of Maotai-flavor liquor. In the annual large-scale production cycle, the feeding is divided into two times. The first feeding is called Xiasha, and the second feeding is called rough sand. After feeding, it needs to go through eight fermentations, each fermentation takes about one month, and a large cycle takes about 10 months. . Since the raw materials need to undergo repeated fermentation, the raw materials are crushed relatively coarsely. The required ratio of whole grains to broken grains is 80:20 for lower sand and 70:30 for coarse sand. The input amounts of lower sand and coarse sand respectively account for 50% of the total input. . In order to ensure the purity of the wine, Maotai-flavor liquor basically does not add auxiliary materials during the production process. Its loosening effect is mainly adjusted by the thickness of the crushed sorghum raw materials.

Daqu requires Maotai-flavor liquor to use high-temperature Daqu to produce wine and aroma. Since the saccharification and fermentation power of high-temperature Daqu is low and the raw materials are coarsely crushed, the finer the Daqu is crushed, the better, which is beneficial to saccharification and fermentation. .

Wuliangye:

Wuliangye is a Daqu strong-flavor liquor produced in Yibin City, Sichuan. It is fermented and brewed from five kinds of grains: wheat, rice, corn, sorghum and glutinous rice. It is unique among Chinese strong-flavor wines. The "Yaozi Snow Qu" brewed in the private workshop of the Yao family in Yibin during the Song Dynasty, using five kinds of grains: soybeans, rice, sorghum, glutinous rice and buckwheat, is the most mature prototype of Wuliangye.

In 1368 AD, the Chen family from Yibin inherited the Yao family's industry and summarized the Chen family's secret recipe, which was called "Miscellaneous Grain Wine" at the time. Later, it was renamed "Wuliangye" by Yang Huiquan, a scholar in the late Qing Dynasty. Wuliangye is now brewed by Yibin Wuliangye Group Co., Ltd. In 2013, the Wuliangye brand value was estimated by Food Industry Monthly to reach 69.2 billion yuan. Wuliangye is one of the highest-end liquors in China.

Basic introduction:

Wuliangye is one of the most famous liquors in China and a well-known trademark in China. The hometown of Wuliangye Wuliangye Liquor is Yibin City, Sichuan Province, which is known as the "Hometown of Famous Liquors". The predecessor of Wuliangye Liquor is "lychee green" and the royal title is "grain wine". It was named by Yang Huiquan, a scholar in the late Qing Dynasty. Before that, it was called "grain wine" among the common people and "Yao Zi Xuequ" among literati. .