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Alcoholic drinks from Maotai town, Renhuai, Guizhou
sauce-aroma baijiu, 53 % ABV; soy-sauce/roasted, long finish, low esters relative to strong aroma. Made in 7 steps over 4.2 years. The longest step, age and blend, takes at least 3 years (Xu S 2026). Bacillus licheniformis and Bacillus spp. do most of the fermenting.
| Main step | at least 3 yearsReported[xu2026] | Age and blend |
|---|---|---|
| Temperature | 30 °CReported[xu2026] | First feeding 'xiasha' around Chongyang (9th day of 9th lunar month, ~October) |
| local red glutinous sorghum (whole grain, "hongyingzi", hard thick hull, over 90 % amylopectin) |
| high-temperature wheat daqu |
| Starter: koji/qu/mold-starter (high-temperature daqu, used in large ratio) |
Total time across the recorded steps: 4.2 years
What changes: Wheat qu bricks heat up as moulds and bacteria grow through them
Qu is made around Duanwu, the 5th day of the 5th lunar month. Output: daqu (see daqu-high-temperature).
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Highest-temperature style: high qu, heap, fermentation and collection temperatures remove volatile sulphur (ZHWP).
Every number is labelled with how it is known. How this atlas is made
Three Maotai distilleries merged into a state firm in 1951. A national tasting in 1952 named Maotai among four famous liquors. Sauce-aroma output was about 650,000 kL in 2024, and baijiu is classed into 12 aroma types.
