At the appraisal meeting of scientific and technological achievements of marine ecological Baijiu held in August 2022, the appraisal team represented by Song Shuyu, the chairman of the Chinese Liquor Association, identified 611 qualitative flavor ingredients in Langyatai liquor, 243 of which had not been reported in the history of Baijiu, and found 140 flavor active ingredients, 29 of which were identified as aroma active ingredients for the first time, filling the gap in the industry and laying the leading position in the industry of Langyatai liquor.
In the brewing process of marine ecological sauce wine, Langyatai sauce flavored wine has a brewing cycle of one year, which involves two feeding cycles, nine steaming cycles, eight fermentation cycles, and seven liquor extraction cycles. The process is complex and the time is long.
A bottle of Langyatai sauce flavored liquor undergoes 30 processes from feeding to leaving the factory, and involves 165 process steps. The production cycle is one year, storage is three years, blending and aging is one year, and at least five years before packaging and leaving the factory.See more
Langya flavor Baijiu adopts the unique "23453" brewing process, using sorghum rice as raw material, multi starter co fermentation, mud cellar extension, high-temperature stacking, high-temperature fermentation, high-temperature distillation and long-term storage.
A bottle of Langya Fragrant Baijiu has gone through 33 processes and 175 technological links from grain crushing to finished products. The base liquor has been stored for more than three years after its production. After time precipitation, it has come out as a good liquor with unique flavor.See more
The Langyatai strong aroma brewing process has gone through centuries, using sorghum and rice as the main raw materials, medium and high temperature packaged Daqu as the saccharification and fermentation agent, and yellow mud aged cellar as the fermentation container. It involves continuous fermentation, layered distillation, mixed steaming and burning, segmented wine picking, graded storage, and natural aging.
A bottle of Langyatai Luzhou flavor Baijiu has gone through 26 processes and 130 process links from grain crushing to finished product. The base liquor has been stored for more than two years after being produced. After time verification, it is a good liquor.See more
36 ° N, 309 kilometers of golden coastline, a marine ecological brewing circle with distinct four seasons
The underground spring of Dazhu Mountain comes from the Laoshan water system and is rich in various trace elements, which are beneficial for the growth of brewing microorganisms
Selected high-quality sorghum, wheat and other grains from the base are brewed, and the pure grain aroma and liquor aroma are integrated into one
Suspended mud cellar, offshore microbial community, multi round fermentation
Collecting microorganisms in the air near the sea, making koji from wheat, barley, and peas, and naturally inoculating them
Baijiu craftsman inherits ingenuity and brews elaborately