The production technology of Luzhou-flavor liquor and Maotai-flavor liquor is different, which makes the characteristics of the two liquors different. "Rouya" technology is the best of the two, which not only has the characteristics of strong aroma, softness and sweetness of Luzhou-flavor liquor, but also has the charm of mellow elegance and mellow body of Maotai-flavor liquor. At present, most Luzhou-flavor liquors on the market are made by blending two kinds of liquor bodies, while Xufu is good at neutralizing Luzhou-flavor sauces from koji and pit fermentation. There are both high-temperature koji and strong aroma mud pits. After a long period of fermentation and storage for more than four years, soft and elegant wine is finally brewed. The most remarkable feature of this technology is that the wine body has been naturally and slowly formed in the cellar, so the wine body tends to be more stable and the wine quality is better.
Rouya "5 1242" technology system, with five kinds of grains as raw materials, makes the wine fuller, more layered and more fragrant; Adopting "one-step" fermentation process, the wine body is more stable; Take the advantages of the two brewing techniques of thick sauce, which has both the softness of Luzhou-flavor liquor and the elegance of Maotai-flavor liquor; After being stored in a high-quality pottery jar for more than four years, the wine body reaches a soft, mellow and relatively stable state; After at least two rounds of blending, wine and wine are mixed and selected at different levels.