How long is Moutai aged for?
Could you please elaborate on the aging process of Moutai? Specifically, how long does it take for Moutai to be aged, and what factors influence this duration? Is there a standard period of aging that Moutai undergoes, or does it vary depending on the specific type or batch? Additionally, what are the benefits of aging Moutai, and how does it affect the final taste and quality of the liquor? I'm genuinely curious about the intricacies of this process and would appreciate your insights.