![]() Farmers follow strict organic requirements and traditional farming techniques to grow the raw materials for brewing. The natural fermenting agent, known as the Qu, is made from high-quality organic wheat using an ancient process. Surface and ground water is are filtered through the soil on both sides of the river and flow into the Chishui River, forming a valuable water source for baijiu making, with good water quality, moderate acidity and rich in trace elements.Īn ancient grain and glutinous sorghum, which only grows in this area, is the best choice for making Moutai. The purple soil is moderately acidic and has excellent good permeability. ![]() The geological and geomorphological structure of the Moutai town is mainly Jurassic, chalk purple sand shale, and conglomerate. It creates a unique microbiological environment, resulting in the distinct style of Moutai. ![]() Located in a river valley surrounded by mountains, it is conducive to breeding microorganisms needed for brewing. ![]() The production area is as small as 15.03 kilometers. Moutai town, is known as “China’s No.1 spirits town” and is the only GI for Moutai.
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