The land of Qiangui has been a place of humanities and treasures since ancient times. As the only province in China that does not have plains, the Guizhou Plateau has countless mountainous areas, just as the so-called "eight mountains, one water and one field"! Among them, the sake brewing technique is the most well-known to the world. Born along the Chishui River in Guizhou, Laimao liquor inherits a different natural and cultural charm, creating a historical story of "Laimao is not bad, well-known at home and abroad".
Located along the Chishui River in northern Guizhou, the climate is mild and humid, with abundant rainfall and clouds and mist all year round. The unique climate of cold and humid provides a growth environment for the microbial flora of liquor! Lai Mao Liquor, which is condensed in time and place, is closely connected with this land, sitting on the unique glutinous red sorghum of Moutai Town, absorbing the sweet and clear spring on the bank of the Chishui River, inheriting the long-standing ancient skills, and maintaining the source of sauce fragrance.
When it comes to Guizhou Laimao wine, we have to mention its predecessor - the time-honored liquor shop of the Lai family. The Lai family began to get involved in the brewing industry in the middle of the Qing Dynasty, and won the recognition and love of the local people with their insistence on quality and continuous innovation in technology. With the passage of time, Lai's liquor gradually spread and became one of the famous liquor brands in Guizhou and even the whole of China.
In the past 100 years, Lai Mao has always adhered to the traditional sauce fragrance process. From material selection, koji making, winemaking, aging, blending, inspection to packaging, every link embodies the painstaking efforts and wisdom of craftsmen. What's more worth mentioning is that the "Huisha process" pioneered by Lai Mao has brought the legendary sauce flavor to all over the world. This process is also the traditional brewing process that Moutai has adhered to for many years, referred to as "12987", that is, Dragon Boat Festival koji, Chongyang Xiasha, a one-year production cycle, 2 feeding, 9 cooking, 8 fermentation and 7 pouring.
This complex process ensures the "three highs and three longs" characteristics of sauce-flavored liquor: high-temperature koji-making, high-temperature accumulation and high-temperature distillation, and then after four years of cellar aging, every drop of Laimao liquor is mellow, clear and transparent, the hops are even, the entrance is dense and long, it is not spicy when drinking, it does not go up after drinking, and there is an aftertaste in the empty cup.
While staying true to its traditions, it is also constantly innovating and evolving with the times to carry forward the ancient art of winemaking. Nowadays, on the basis of maintaining the traditional sauce flavor style, Laimao Liquor is constantly exploring new brewing techniques, combining ancient brewing techniques with modern technology to reproduce the true taste of sauce aroma.
Sincerity is Laimao's belief and persistence, and it is also the consistent quality assurance of Laimao wine. It is this persistent pursuit of tradition and innovation that makes Laimao Liquor stand out in the fierce market competition and become a leader in sauce-flavored liquor.
Looking forward to the future, based on the great beauty of Guizhou, Laimao Liquor will continue to uphold the tradition, condense the blessings of local mountains and rivers, and create excellent classics with time and sincerity, so as to bring more high-quality fine wines to consumers.