2. The production of Rong Da Maotai-flavor wine is inseparable from the process of saccharification and fermentation, so where is Rong Da Maotai-flavor wine used?

High temperature koji-making technology is a unique koji-making method in Daqu Maotai-flavor liquor brewing. The koji was made into blocks, and the temperature was gradually raised to 60℃. After 40 days of fermentation, it can be used after being stored for more than 6 months. Its long fermentation time and high temperature are second to none in liquor production.

Rong Da Maotai-flavor liquor was produced by Rong Da Maotai-flavor liquor team, which was produced in Guanjiao Distillery of Guizhou Song Dynasty. The brand name is taken from the eight-character couplet in Lin Zexu's book, "All rivers run into the sea, tolerance is great, and the wall is strong without desire." Rongda Maotai-flavor liquor adheres to the "12987" technology, with one production cycle per year, two grain inputs, nine stewing, eight fermentation and seven wine extraction, and adheres to the traditional Khun Sa Maotai-flavor liquor brewing technology.