Moutai has two logos, the ***uniform use logo and the exclusive use logo.

***The meaning of the same logo: it is an elliptical shape in shape, composed of the four letters GJMT, which means "Kweichow Moutai Group", where G stands for "Guizhou" and J stands for " Group", MT stands for "Maotai". The outer circle of the entire pattern is red, symbolizing unity, pioneering and progress.

The inside of the pattern is a blue wine bottle shape composed of the two letters "MT". The blue color represents Moutai's extensive and profound national liquor culture. The wine bottle shape symbolizes Moutai Group's main business is liquor, and it also means Moutai. Always at the core of the group, all group members are closely united around Moutai. The entire pattern is simple and smooth, and the overall symbol symbolizes that Moutai’s status as the national liquor will never be shaken.

Extended information

Main process flow and requirements:

1. Koji making: The wheat is crushed, the mother koji and water are added to make the koji embryo, and rice straw is used to make the koji. After 40 days of fermentation, the koji is dismantled and stored for 6 months before being put into wine production.

2. Liquor making:

① Feeding stage: Feeding begins in two stages during the Double Ninth Festival, namely adding sand and making sand (sand refers to sorghum). After crushing the sorghum with sand, heat it to moisten the grain. The next day, add the mother grains to steam the grain, put it in a steamer and spread it out to dry. Then add koji and tail wine, mix well and pile up to meet the process requirements. After 30 days of fermentation, the cellar is opened to take out the fermented grains, which are then mixed with sand. The crushed and moistened sorghum is mixed well, and the above process is repeated starting from the steamed grain.

② Liquor distillation stage: There are 7 rounds in the liquor distillation stage. Each round involves spreading, adding koji, stacking, entering the cellar and distilling the liquor.

The wine making process involves 9 cooking (distillation) times, 8 times of drying, adding koji, stacking, and entering the cellar, and 7 times of taking the wine. One production cycle per year.

3. Storage and blending: The base wine (round wine) is divided into three typical flavors: sauce aroma, mellow sweet aroma, and cellar bottom aroma. They are stored in pottery jars. Different rounds, different typical bodies, and different Base wines of different alcoholic contents and ages are blended and stored in pottery jars after blending. The storage and blending process takes at least 3 years.

4. Packaging: After the blended wine passes the inspection, it will be packaged in opaque containers and shipped out of the factory