China’s national liquor is Moutai.
The reason why Moutai is known as the "national liquor" is due to its long brewing history, unique brewing technology, superior intrinsic quality, profound brewing culture, and its historical role in Chinese politics and diplomacy. , the incomparable role it plays in economic life, and its traditional special status in the Chinese wine industry are determined by comprehensive factors such as the love of three generations of great men and the result of long-term market trials and nurturing. It has also received praise from the people in terms of actual life taste and experience, so it is well deserved.
Moutai is the originator of China’s Daqu Maotai-flavor liquor and is honored as the “national liquor”. It has the characteristics of clear and transparent color, outstanding sauce aroma, mellow and fragrant aroma, elegant and delicate, soft entrance, refreshing and sweet, mellow and full body, long aftertaste, and long-lasting fragrance in the empty cup. People call the unique fragrance of Maotai liquor "Maoxiang" is a typical Chinese sauce-flavor style.
The alcohol content of Moutai has always been stable between 52° and 54°. For a long time, it had the lowest alcohol content among famous liquors in the country. It has the characteristics of not having a sore throat or headache, eliminating fatigue, and calming the mind.
As one of the world’s three most famous wines and one of China’s three most famous wines, Maotai, Maotai has a history of more than 800 years. In 1915, he won the gold medal and certificate at the Panama International Exposition. After the founding of the People's Republic of China, Moutai liquor won many awards and was sold all over the world. It was known as "the world's famous liquor and the "light of the motherland".
Extended information
Moutai liquor is produced in Zunyi It is named after Maotai Town on the Chishui River. Because Maotai Town is located in a river valley, the wind speed is small, which is very conducive to the habitat and reproduction of microorganisms that make Maotai liquor. , even when workers and technicians produce products in different places, the products they produce cannot achieve the same results. It also fully proves that Moutai is inseparable from the place of origin and Moutai cannot be cloned. For this reason, Moutai became the first Chinese liquor in 2001. It is listed as a protected product by the country.
The Maotai Distillery District is built in the upper reaches of the Chishui River. It has good water quality, low hardness, rich trace elements, and no pollution in the slightly acidic purple soil in the canyon area. The special climate of warm summers, little rain and wind, high temperature and high humidity, coupled with the millennium brewing environment, makes the air full of rich and unique microbial communities.
The sorghum used in the production of Moutai is waxy sorghum. Locally known as red tassel sorghum, this sorghum is different from sorghum in the Northeast and other regions in that its grains are firm, full, and uniform, with thick skin and an amylopectin content of more than 88%. Its cross-section is glassy, ??which is very conducive to Maotai liquor. The multiple rounds of roasting process allow the nutritional consumption of Moutai to be within a reasonable range.
Baidu Encyclopedia - Moutai