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Alcoholic drinks from Maotai town, Renhuai, Guizhou
Sauce-aroma baijiu is a grain spirit made over one year from glutinous sorghum and a wheat starter (daqu) cured above 60 °C. The grain goes in twice, and is steamed, heaped hot on the floor, fermented a month in a stone pit and distilled again and again, giving seven rounds of spirit that age in clay jars before they are blended.
| Glutinous sorghum | Split into two halves, one for each feeding (xiasha and zaosha); at most 20 % and 30 % of each feeding may be crushed[xu2026][gbt10781-4] |
| High-temperature daqu | Made from wheat only, ground before use; added "in a set proportion"[gbt10781-4][niu2022] |
| Hot water | To soak the sorghum before each steaming[gbt10781-4] |
| Tail spirit (jiuwei) | May be mixed into the grain, and is splashed on the pit walls[gbt10781-4][xu2026] |
| Starter | high-temperature daqu (wheat), plus microbes caught from the air and floor during heaping |
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: high-temperature daqu (white, yellow and black qu, mixed before use).
Microbes at work in this step
heat-tolerant Bacillus, moulds and yeasts grow through the bricks
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
Sauce-aroma baijiu is a grain spirit made over one year from glutinous sorghum and a wheat starter (daqu) cured above 60 °C. The grain goes in twice, and is steamed, heaped hot on the floor, fermented a month in a stone pit and distilled again and again, giving seven rounds of spirit that age in clay jars before they are blended. Made in 8 steps over 4.2 years. The longest step, age and blend, takes at least 3 years (Xu S 2026). Saccharomyces cerevisiae and Schizosaccharomyces pombe do most of the fermenting.
| Main step | at least 3 yearsReported[xu2026][niu2022] | Age and blend |
|---|---|---|
| Temperature | 60–65 °CReported[gbt10781-4][niu2022] | Make high-temperature daqu around Duanwu |
Sauce aroma uses the hottest process of any baijiu, in four places — daqu, heap, pit and still. Raw grain goes in only twice a year, and the same grain is fermented eight times and distilled seven times. Strong aroma instead ferments in mud pits for about two months with fresh grain added every round.
Fresh spirit is pungent and spicy because of low-boiling aldehydes, which fade in storage. The metal content of storage containers is a food-safety indicator and has to be kept under control. Sequencing found Escherichia/Shigella among the main bacteria of rounds 3–5 in the pit.
Hazards the sources name: Escherichia/Shigella among the main bacteria of rounds 3–5 (sequencing).
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.
