Lai Maojiu is actually the predecessor of Moutai. Due to historical reasons, today's Moutai has become well-known at home and abroad, and its price and reputation are much higher than Lai Mao's.

But Lai Mao Liquor is also a specialty liquor of Maotai Town. It is produced in the same place as Maotai Liquor and has the same craftsmanship. Naturally, the quality is exactly the same.

The quality of Lai Mao Liquor and Kweichow Moutai Liquor are almost the same. "Lai Mao Liquor" is also brewed from all-natural mountains and rivers and sorghum. The manufacturing process is very demanding. Several companies brewing Lai Mao liquor in Maotai Town strictly follow the brewing process of Maotai-flavor liquor step by step, namely: harvesting koji during the Dragon Boat Festival, adding ingredients during the Double Ninth Festival, cooking nine times, and adding koji eight times. , eight times of accumulation in the tank for fermentation, seven times of wine extraction...it takes a year, and then at least three to five years of cellaring before it can be sold.

Extended information:

Moutai production technology:

The construction of Moutai wine cellars is quite particular. Everything from cellar site selection, cellar area orientation, and space height to temperature and humidity control and air permeability inside the cellar, as well as the form and capacity of the wine urn, and the technology of sealing the urn mouth with mud, are all extremely strict. These are all key to the re-maturation of the finished wine and the improvement of aroma purity. The wine cellar must be inspected every day, ventilation holes opened and closed, and temperature and humidity controlled. ?

The brewing technology of Moutai is known as "unique through the ages." Maotai liquor has an entire production process that is different from other liquors, with a production cycle of 7 months. The steamed wine is stored in warehouses for more than 4 years, and then blended with aged wine stored for 20, 10, 8, 5, 30, and 40 years. Finally, it is tested, tasted, and then bottled and sold out of the factory. ?

Moutai uses local high-quality waxy sorghum as raw material, and uses wheat to make high-temperature koji, and the amount of koji is more than the raw material. The use of koji, long fermentation period, multiple fermentations, multiple wine extractions and other unique techniques are important reasons for the unique style and excellent quality of Moutai.

Making Moutai requires two times of cutting, nine times of cooking, eight times of drying and adding koji (seven times of fermentation), and seven times of taking the wine. The production cycle is as long as one year, and then it is aged for three times. For more than 1 year, the wine is blended and stored for another year to make the wine more harmonious, mellow, soft and soft before it is ready for bottling and shipment. The entire production process takes nearly five years.

Reference: Baidu Encyclopedia-Moutai