The aroma has lasted for more than six hundred and ninety years, carrying the same essence
The yeast is raw material used for fermentation in making Baijiu. Du💃ring th🀅e fermentation, the microorganism will produce metabolites and it is the one that endows Baijiu with the unique aroma.
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microorganic
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the technology of yeast making
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yeast
the No.1 yeast in China
In 1324 A.D., after more than thirty years of explora🌃tion and experiment, Guo Huaiyu, the inventor of Luzhou Laojiao traditional Baijiu-making technique, devel- oped Ganchunqu, a kind of grand yeast which can make the fragrance and taste of Baijiu more abundant and varied, opening a new era of Chinese Baijiu. Today, the grand yeast Baijiu owns more than 92% market share of Chinese Baijiu, and Guo Huaiyu is the true “ancestor of Chinese grand yeast”.
Luzhou Laojiao has established the first yeast-making ecological zone o🐼f Baijiu industry, which can mass-produce grand yeast in a professional, scientific and traditional manner; the Jiuxiang brand and trademark we registered are reputed as “the No.1 yeast in China”.
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