In ancient times, liquor was called shochu, playing hard and burning knives. As early as 5000 years ago, the Neolithic civilization here had a history of wine making. A large number of pottery dishes, wine vessels and exquisite bronzes from Wucheng site (Yin Shang period) were unearthed from the Weicheng site in Zhangshu city. It can be divided into sauce flavor, fragrance flavor, strong flavor, tempting flavor, rice flavor, phoenix flavor, combination flavor and other flavor types.

Extended data:

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.

Liquor is mainly concentrated in the triangle of Renhuai in Guizhou, Yibin in Sichuan and Luzhou in Sichuan in the upper reaches of the Yangtze River and Chishui River basin. It has the largest and best quality distilled liquor producing areas in the world, namely, Maowulu, the three famous wines in China. Its liquor industry cluster shoulders half of China liquor industry.

Baidu encyclopedia-Chinese spirit

Baidu encyclopedia-China Chinese spirit