貴州飛天茅台酒（53% ABV，陳釀5年）香氣更醇厚，酒香更多.
從投料生產到產品出廠最少需要五年時間（基酒生產一年、分類貯存三年、勾兌成品存放一年).
嚴格按照節氣，端午踩曲、重陽投料、一年一個生產週期； 兩次投料； 三種（醬香、窖底香、純甜香）香型體； 同一批原料要經過九次蒸煮、八次加曲、堆積發酵、七次取酒； 高溫制曲、高溫堆積、高溫入池、高溫接酒、低糖化制曲、低水分入池、低出酒率、低酒精度； 用曲量大、糧食消耗高； 不准外加任何香味物質.
具有醬香突出、幽雅細膩、酒體醇厚、回味悠長、空杯留香持久的酒體風格.
作為食物的搭配，它與中國菜、開胃菜、烤豬肉以及壽司和生魚片都很相配.
Guizhou Feitian Maotai liquor (53% ABV, aged for 5 years) has a richer aroma and more aroma
It takes at least five years from feeding production to product leaving the factory (one year for base liquor production, three years for classified storage, and one year for blended finished products storage)
Strictly follow the solar terms, such as stepping on the Dragon Boat Festival and feeding on the Double Ninth Festival, with a production cycle of one year; Twice feeding; Three aroma types (sauce aroma, cellar bottom aroma, and pure sweet aroma); The same batch of raw materials needs to go through nine rounds of steaming, eight rounds of koji addition, stacked fermentation, and seven rounds of wine extraction; High temperature koji making, high temperature stacking, high temperature storage, high temperature wine receiving, low saccharification koji making, low moisture storage, low alcohol yield, and low alcohol content; Large amount of koji used and high food consumption; No fragrance substances are allowed to be added
It has a strong soy sauce aroma, elegant and delicate taste, a rich and mellow body, a long aftertaste, and a long-lasting aroma in an empty glass
As a food pairing, it goes well with Chinese cuisine, appetizers, grilled pork, as well as sushi and sashimi
