The basic characteristics of the brewing process of Guiliang Liquor Industry are: the "12987" brewing process, which includes the Dragon Boat Festival koji making and the Chongyang Xiasha, with a production cycle of 1 year, 2 feeding times, 9 steaming and boiling times, 8 fermentation times, and 7 liquor extraction times.

During the Dragon Boat Festival, koji making is the most important part of brewing technology, and both koji making time and temperature are important factors. The Dragon Boat Festival is the best time of year for making music. The temperature for high-temperature koji making is generally between 60-65 degrees Celsius, with strong aroma generating ability. During the saccharification and fermentation process, a large amount of higher alcohols, aldehydes, and phenolic compounds can be produced, highlighting the sauce aroma of the wine and the long-lasting aftertaste taste.

Chongyang Xiasha refers to the first feeding of Maotai flavor Baijiu in the Chongyang season. The Double Ninth Festival is the time when red glutinous sorghum is harvested in Maotai Town, and it is also the clearest time of the year for the Chishui River, creating an excellent natural brewing environment. Moreover, after the Double Ninth Festival, autumn is clear and refreshing, the temperature of the fermented grains in the cellar is low, the fermentation is smooth, and the quality of the wine is also better.

In addition, in September, the temperature in the Maotai area dropped to around 25 degrees Celsius, and there was no severe cold or heat throughout the entire autumn, winter, and spring seasons. Production was avoided during high temperature periods, making it easier to manually control the fermentation process, cultivate favorable microbial systems, and selectively utilize natural microorganisms.

One year production cycle: It takes one year to complete one cycle.

2 times of grain feeding: Within a brewing cycle, the entire batch of grain is divided into two inputs: sand and sand insertion.

9 times of steaming: Within a brewing cycle, it undergoes 9 times of steaming.

8 fermentation cycles: Within a brewing cycle, it requires 8 stacking saccharification and cellar fermentation cycles.

7 rounds of distilling: Within a brewing cycle, distill to obtain seven rounds of original wine.