The Daqu is raw material used for fermentation in making Baijiu. During the fermentation, the microorganism will produce metabolites and it is the one that endows Baijiu with the unique aroma.
microorganic
the technology of Daqu making
Daqu
In 1324 A.D., after more than thirty years of exploration 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 Daqu Baijiu owns more than 92% market share of Chinese Baijiu, and Guo Huaiyu is the true “ancestor of Chinese grand Daqu”.
Luzhou Laojiao has established the first Daqu-making ecological zone of Baijiu industry, which can mass-produce grand Daqu in a professional, scientific and traditional manner; the Jiuxiang brand and trademark we registered are reputed as “the No.1 Daqu in China”.
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