Langjiu is named after its place of origin, Erlang (near the Chishui River, not far from Maotai), in the Sichuan province.

Langjiu is made with fresh spring water from the Dragon Cave and aged clay pots.

Its history can be traced back to the Han Dynasty and the time of Emperor Wu.

Langjiu is made through natural fermentation and each of bottle needs approximately a one year production cycle.

The production cycle involves five major steps

Materials preparation

Daqu(大曲) making,

Fermentation

Distillation

Aging

Soy-sauce flavor baijiu (酱香型白酒), such as Moutai jiu and Lang Jiu, provides a flavor that is full-bodied and has a long-lasting aroma.

Alcohol Content: 45%