China liquor is a compound flavor with esters as the main body, koji and distiller's yeast as saccharifying and fermenting agents, and starch (sugar) as raw materials, which are cooked, saccharified, fermented, distilled, aged and blended.
China liquor is mainly concentrated in the upper reaches of the Yangtze River and the triangle of Renhuai in Guizhou, Yibin in Sichuan and Luzhou in Sichuan. It has the largest and best quality distilled liquor producing areas in the world, namely Maowulu, the three famous wines in China, and its liquor industry cluster shoulders half of the liquor industry in China.