With the continuous improvement of living standards and the continuous improvement of consumers' health awareness, the concept of "drinking less, drinking better, and drinking healthy wine" has been deeply rooted in the hearts of the people. With its high-quality characteristics such as mellow body, empty cup fragrance, and outstanding sauce aroma, sauce-flavored liquor has become an important force to promote the development of healthy liquor, which meets the current audience's drinking needs.
In order to promote the sustained, high-quality and healthy development of soy sauce liquor and meet the needs of consumers, Kweichow Moutai Group's health industry adheres to traditional brewing, takes "pure grain brewing, making healthy products" as its development concept, and is committed to providing consumers with high-quality pure Kunsha healthy liquor brewed with pure grain and solid-state fermentation.
As a strategic brand of Kweichow Moutai Group's health industry, Qianmao Liquor has been rooted in the traditional brewing process since the beginning of its existence, brewing in strict accordance with the standard and process of high-quality soy sauce wine, selecting local high-quality sorghum, taking the water of the Chishui River, and making koji with high-quality wheat, after a production cycle of one year, 9 times of cooking, 8 times of fermentation, 7 times of wine, pure grain pure natural solid-state fermentation, without any foreign additives, with more grain and less wine, at least 5 years of storage before leaving the factory. The taste is rich and delicate, the sauce is rich, and the finish is long.
As an outstanding representative of Chinese cultural liquor, "Qianmao Liquor Fangcun Years" has always expanded its extraordinary influence with its profound cultural heritage, excellent product quality and perfect market service, and has become a noteworthy word-of-mouth product in the liquor market.