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. During the fermentation, the microorganism will produce metabolites and it is the one that endows Baijiu with the unique aroma.
In 1324 A.D.
In 1324 A.D., after more than thirty years of exploration and experiment, Guo Huaiyu, the inventor of Luzhou Laojiao traditional Baijiu-making technique, developed 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 of 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”.
(Source: Official website of Luzhou Laojiao )