and adheres to the traditional "single-grain" brewing technique, resulting in a purer and more robust flavor profile.

China's food safety classifications, in ascending order, are: conventional food, pollution-free food, green food, and organic food.

In 2001, Luzhou Laojiao pioneered the cultivation standards for "organic sorghum", implementing organic management across the industry chain from soil, seeds, and seedlings to raw grains and brewing distillation. By focusing on the raw grain production stage, the quality of brewing ingredients are proactively controlled, ensuring the natural integrity and safety of their products.

In 2009, GUOJIAO 1573 successfully obtained national organic certification, becoming the first strong-aroma Baijiu in China to receive the national "Organic Food" certification.

Luzhou Laojiao has always regarded its organic sorghum cultivation base as the "primary workshop" of production.