Wuliangye has always followed the special technology of Chen secret recipe, brewing with five kinds of grains such as wheat, rice, glutinous rice, sorghum and corn as raw materials, avoiding the shortcomings of single flavor and poor taste of other liquors made of red grains or two or three kinds of grains, so the taste substances are much richer than other liquors.
The origin of grain:
Yao Qu is the most important and influential one in the brewing process of Wuliangye. It was brewed by Yaoshi, a gentleman in Yibin, in the Song Dynasty (960- 1279), and used five kinds of grain: corn, rice, sorghum, glutinous rice and buckwheat. Yao Zi Xue Qu is the most mature embryonic form of Wuliangye.
In the early Ming Dynasty (A.D. 1368), Chen Jicheng Yao, a native of Yibin, summed up Chen's secret recipe. Wuliangye uses the secret recipe of Chen. There are two kinds of this wine, which are called "Yao Zi Xue Qu" by literati and "miscellaneous grains wine" by the lower class, which is the direct predecessor of Wuliangye today. The old cellar of Ming dynasty, which has been preserved to this day, has a history of more than 600 years and is still in use today.
Reference to the above content: Baidu Encyclopedia-Wuliang