The most expensive wines in China are Lai Mao Liquor and Han Emperor Moutai.

1. Lai Mao Liquor

Lai Mao Liquor is produced exclusively in Moutai Town, Renhuai City, Zunyi City, Guizhou Province, China. It is one of the Moutai series of wines and is part of Moutai’s “133 Strategy” A national strategic single product that China strives to create. On March 15, 2014, Moutai Group issued a statement stating that the "Laimao" trademark was a registered trademark of Moutai Company.

2. Han Emperor Moutai

Han Emperor Moutai is the name of a luxury wine variety produced by Kweichow Moutai Co., Ltd. It was launched in 1992 and only produced 10 bottles, except for one. Except for the remaining 9 bottles, the remaining 9 bottles were auctioned in Hong Kong, China. Among Moutai in the 1970s, a bottle of local state-owned five-star trademark Moutai liquor produced in July 1971 was auctioned. In May 2022, a bottle of "Han Emperor Moutai" will be auctioned online for the first time.

Wine-making method

1. Soaking: Put the sorghum into a large basin, add water and soak for 24 hours.

2. Steaming: Put the soaked sorghum into the boiler for cooking, which is commonly known as steamed sorghum rice.

3. Cooling: After the sorghum rice is cooked, take it out of the boiler and put it back into the basin. Add some chaff to the basin to make the sorghum rice not too sticky and to speed up the cooking process. cool down.

4. Mix the koji: Put the cooled sorghum rice mixed with chaff into a blender, add the koji powder, stir until the two are evenly mixed and pour into the earthen altar.

5. Fermentation: Seal the earth altar with gauze and mud for fermentation. After 10 days, you can get the wine. In fact, you can still find some sorghum rice when you open the lid after ten days. You can take out the sorghum rice again and follow the previous steps to make wine again until all the sorghum rice turns into wine.

Reference for the above content: Baidu Encyclopedia—Han Emperor Moutai, Baidu Encyclopedia—Lai Maotai Liquor