Raw liquor refers to the liquor which is made of grain as raw material, Daqu, Xiaoqu or bran koji and distiller's yeast as saccharifying and fermenting agents, through cooking, saccharification, fermentation and distillation, and can be used as base liquor and flavoring liquor without adding aroma and flavor substances produced by non-liquor fermentation. The original wine has the characteristics of sweetness, mellow and endless aftertaste. Generally, after drinking, it is not easy to go to the head and will not have a headache like other non-original wines. The degree of the original wine is generally above 60 degrees. Liquor enterprises reduce the degree of the original wine, flavor it and package it into bottles for sale.