SOURCE / PRESS RELEASE
Moutai: from red sorghum stalk to example of global quality and craftsmanship
The red harvest alongside the Chishui River
In August, the Daping Moutai Organic Sorghum Base brims with the joy of a bountiful harvest, as continuous fields of sorghum don a golden hue. The heavy heads of the sorghum bow down, resembling a golden carpet meticulously woven by nature, quietly unfurling, and heralding another year of abundant harvest.
On August 16, an event was hosted by the Moutai Group and the Renhuai Municipal Government, and undertaken by Moutai Liquor Co., Ltd., and Moutai Hongyingzi Company. The occasion revolved around the theme of "Honoring the Grain Farmers with a Harvest: Committing to Quality for Generations,” and it took place at the Daping Organic Sorghum Base in Maopo village, Changgang township, Renhuai. Over 2,000 participants including grain farmers, inheritors, distributors, and workshop representatives from Moutai walked into the rural fields of early autumn to jointly relish the harvest feast and experience the sense of achievement and happiness that Hongyingzi sorghum brings to local farmers.
The Hongyingzi sorghum, swaying gracefully under the golden sunlight, symbolizes not only the harvest of this land, but also the essence of Moutai’s traditional brewing craftsmanship. As a special variety used in the production of Moutai liquor, Hongyingzi sorghum is closely linked to the Chishui River. The soil, water quality, and climate conditions of the Chishui River basin provide an exceptional growing environment for Hongyingzi sorghum, playing a crucial role in shaping the unique flavor of Moutai liquor.
This variety of sorghum, originating from the local traditional small Hongyingzi, features small grains, thick skin, and a firm, plump structure. These characteristics enable it to perform exceptionally well in Moutai’s multiple rounds of cooking and fermentation processes. Even after prolonged cooking, it maintains the integrity of its husk, while its high starch content and viscosity contribute significantly to the quality of the brew.
Agricultural experts participating in the Moutai Hongyingzi Sorghum Harvest Season event shared with the Global Times that Hongyingzi sorghum features "eight highs, one low, and one moderate"— high in starch, phenolic compounds, fats, branched-starch ratio, crystallinity, gelatinization temperature, calorific value, long-branch chain ratio, along with a low retrogradation of starch and a moderate content of tannins. These unique structural characteristics make it the ideal choice for brewing Moutai liquor, crucial in achieving its signature aroma, full-bodied richness, and lingering finish.
“In the height of summer a thousand stalks turn green, and in autumn ten thousand heads turn red. The harvest of Hongyingzi sorghum marks the hard work of farmers bearing fruitful results, and also signifies a solid foundation for Moutai's raw brewing materials,” stated Zhang Deqin, the Party Secretary and Chairman of Moutai Group, during the evening’s address.
The Hongyingzi Sorghum Harvest Season conveys Moutai’s respect for natural and humanistic stories. Moutai liquor, as a product of China's agricultural civilization, closely integrates its production and brewing with agricultural timing and activities, embodying the traditional brewing concept of "following nature and seasonal harmony, co-brewing with the cosmos." The renewal of the "Moutai Hongyingzi Sorghum Harvest Season" aims to express gratitude to nature, demonstrate respect, reverence, and love for farming, and interpret Moutai's brewing essence of following natural laws and seeking harmony with the Tao. This initiative perfectly encapsulates the unique charm of traditional brewing techniques.
Zhang Deqin, Party Secretary and Chairman of Moutai Group, delivering a speech at the Moutai Hongyingzi Sorghum Harvest Season event
Crafting legendary quality beliefs
The Moutai Hongyingzi Sorghum Harvest Season is not only a celebration of agricultural bounty, but also epitomizes Moutai's belief that "quality is the soul of life." The superior quality of Hongyingzi sorghum is pivotal in achieving the rich flavor and exceptional quality of Moutai liquor.
Moutai regards this land as the "primary workshop," enforcing strict quality control throughout the entire lifecycle to ensure the high-quality and stable production of brewing materials. In collaboration with the Renhuai government, Moutai has embarked on a five-year project, investing heavily to establish a high-standard sorghum cultivation base to guarantee a long-term and stable supply of raw materials.
The base's construction includes land consolidation, water conservancy projects, electrical infrastructure, and pest control, enhancing the quality of farmland and achieving full mechanization of sorghum production, thus significantly increasing the per acre yield.
Through scientific planting management and stringent quality controls, Moutai ensures that the Hongyingzi sorghum grains are plump and high in branched starch content, providing the best raw materials for brewing. Additionally, the ecological construction of the base not only protects the natural environment of the Chishui River basin, but also lays a solid foundation for the sustainable development of Moutai liquor.
The red harvest alongside the Chishui River
With steadfast dedication to artisanal management, Moutai has made history once again: it became the first Chinese company to receive the highest level of seven diamonds at the EFQM Global Award under the new evaluation standards and is also the first in the liquor industry to achieve this honor.
The "Moutai Hongyingzi Harvest Season" reiterates Moutai's treasuring and reverence for Hongyingzi sorghum, highlighting its commitment to maintaining the highest quality at the source.
China’s traditional brewing culture
Hongyingzi sorghum serves as both a material basis for the long-term sustainable development of Moutai liquor and an important vessel for cultural heritage and innovative growth, contributing uniquely and profoundly to Chinese brewing culture.
The brewing of Moutai liquor is an ancient ceremony that breathes and shares its fate with the natural seasons. The cultivation of Hongyingzi sorghum follows the natural rhythm of sowing in spring and harvesting in autumn, closely intertwined with the changing of the seasons. In spring, farmers sow seeds of hope amid gentle rains; in summer, the sorghum robustly grows under the nurturing sun and dew; and by autumn, with the refreshing breezes, the sorghum ripens to a deep red, signaling the optimal harvest time.
The people here infuse their reverence for the land, their love for life, and their commitment to tradition into both the cultivation of sorghum and the brewing of liquor.
Every grain of Hongyingzi sorghum carries the profound essence of agricultural culture; each maturation marks the heritage and development of brewing culture; and every fermentation encapsulates the unique charm of local folklore. It is this adherence to tradition and innovation that has allowed Moutai liquor to remain perennially fresh through the annals of history, making it a gem within both Chinese and global brewing cultures.
As Moutai liquor gains global prominence, an increasing number of people are beginning to understand and appreciate China's traditional brewing culture. The ancient brewing techniques of Hongyingzi sorghum and Moutai liquor not only showcase the allure of Chinese brewing to the world but also reveal the depth and breadth of Chinese culture. This represents a cultural exchange, a dialogue of civilizations, and a splendid display of Chinese brewing culture on the global stage.
Scene from the Moutai Hongyingzi Sorghum Harvest Season event
