The origin of Kouzijiao Liquor is in Suixi County, Huaibei City, Anhui Province. Its process characteristics are: using local wheat, barley, peas, and glutinous sorghum as the main raw materials, using Suixi's "pillow koji" and high-temperature koji as saccharification, fermentation, and aroma-generating agents, and using Kouzi's century-old cellars for brewing and careful blending. The brewing process of Kouzijiao Liquor is complex, and it has extremely high requirements for raw materials, water, cellars, climate, storage time, etc. The brewing process of Kouzijiao Liquor is a unique set of wine-making processes developed and summarized on the basis of absorbing the essence of Suixi's ancient secret brewing process "big steaming and big return". It is divided into three main stages: koji making, fermentation, and graded storage. The entire production process has more than 30 processes. Because of its special geographical location and the essence of a variety of excellent processes, Kouzijiao Liquor is clear and transparent (or slightly yellow), fragrant and elegant, mellow and clean, harmonious in aroma, delicate and full in body, and fragrant even in an empty cup. It has a significant style and is a unique style of liquor. Information source: Anhui Provincial Intangible Cultural Heritage Protection Center Information source: Anhui Provincial Intangible Cultural Heritage Protection Center