The production process and formula of Baicaoxiang Dongjiu are complex, and the time from production to cellar storage is as long as five years, and pure grain is brewed by hand. Therefore, the cost of brewing is extremely high. Dongjiu was once listed as one of the eight famous wines in China along with Maotai and Wuliangye. As far as their quality is concerned, there is no difference, but their styles and tastes are different. Moreover, Dongjiu's unique technology of putting medicine into koji and stringing incense makes it have a more special health-preserving effect, and drinking it in moderation is extremely beneficial to the body.

Liquor:

Mbth: Liquor (China Liquor) is the general name of China Liquor (except fruit wine and rice wine), also known as shochu, Laobaigan and Shaodao. China liquor is a compound flavor with esters as the main body, koji and distiller's yeast as saccharifying and fermenting agents, and starch (sugar) as raw materials, which are cooked, saccharified, fermented, distilled, aged and blended. Strictly speaking, the blended wine made of edible alcohol and edible spices can't be regarded as liquor.