Quji winemaking is an outstanding and great creation in the history of world winemaking and even in the history of human civilization.

More than 690 years have passed. Under the care and cultivation of Luzhou Laojiao Guojiao people in the past generations, the distiller’s yeast has undergone evolution and improvement again and again. What remains unchanged is Luzhou’s unique koji-making environment. The environmental conditions of koji making have a very strong impact on the life activities of microorganisms during the koji making process. Once the environmental conditions change, the microbial flora will inevitably change accordingly. It is impossible for places outside Luzhou to create the same natural environmental conditions as Luzhou, and therefore cannot produce Luzhou Laojiao koji and Luzhou Laojiao wine with the same flavor.

When we savor the more than 440-year history of Luzhou Laojiao wine, the "bone of wine" that supports the origin of the entire strong aroma - "Jiuxiang" distiller's song has been closely related to the hundreds of years of national treasure cellar water. The fire blends together to create an unparalleled wine in this world.

Today, Luzhou Laojiao Qu-making Ecological Park is the largest professional distiller’s yeast production base in China. The “Jiuxiang” brand distiller’s yeast produced has contributed to the market share of strong-flavor Daqu liquor accounting for 70% of the liquor market. above. It can be said that "Jiuxiang" koji belongs to Luzhou Laojiao and the entire Chinese liquor market, and has promoted the development of the Chinese liquor industry.

In 2001, "Jiuxiang" brand distiller's song was praised as "the best song in the world" by Mr. Zhou Henggang, a leader in the wine industry. In 2003, it passed the national origin mark registration protection certification and became a national origin mark protected product. The evaluation opinion of the expert review team of the General Administration of Quality Supervision, Inspection and Quarantine is: the koji has a strong and pure aroma, the koji is bubbles, the surface is smooth, well-dressed, the cross-section is neat, and the mycelium is plump." They also wrote an impromptu inscription: "The best koji in the world, originated in Luzhou city. ”