宜賓五糧液股份有限公司

五糧液集團公司（以下簡稱公司）是一家以酒業為核心，涉及綠色包裝、機械制造、智慧物流、金融投資、大健康產業等領域的特大型國有企業集團。

Wuliangye Group Co., Ltd (the Company) is a mega-size state-owned enterprise (SOE) group with liquor as its primary business. The Company is also engaged in the fields of eco-friendly packaging, smart manufacturing, smart logistics, financial investment, health and wellbeing.

其主導產品五糧液酒歷史悠久，文化底蘊深厚，是中國濃香型白酒的典型代表與著名民族品牌，多次榮獲“國家名酒”稱號，并首批入選中歐地理標志協定保護名錄。2024年，集團公司實現銷售收入1952.97億元、同比增長10.3%，利潤總額472.43億元、同比增長10.86%，利稅總額734.46億元、同比增長10.13%。五糧液位列中國500強第150位、中國制造業500強第69位，品牌價值位居《世界品牌500強》第219位、《亞洲品牌500強》第30位、《中國500最具價值品牌》第15位。

The signature product—Wuliangye—has a long history and profound culture. Wuliangye represents China’s strong aromatic Baijiu and has been accredited as National Famous Liquor. Wuliangye is enlisted into the first batch of products protected under the landmark China-EU Agreement on Geographical Indications Agreement.  In 2024, Wuliangye Group achieved sales revenue of 195.297 billion yuan, representing a year-on-year growth of 10.3%, with total profits reaching 47.243 billion yuan (up 10.86%) and total tax contributions of 73.446 billion yuan (up 10.13%).The company ranked:150th on the "China 500" list，69th on the "China Top 500 Manufacturers" list.Additionally, Wuliangye's brand value was recognized globally, ranking: 219th on the "World's 500 Most Influential Brands", 30th on the "Asia's 500 Most Influential Brands", 15th on the "China’s 500 Most Valuable Brands".

生態環境。總部位于有四千多年釀酒史的世界十大烈酒產區之一、長江首城、中國酒都宜賓，自然環境優越，三江生態得天獨厚，冬無嚴寒，夏無酷暑，霜雪稀少，雨水充沛，年平均溫度在17.9℃左右，生物豐富多樣，特別適宜釀酒微生物的繁衍生息，被聯合國教科文及糧農組織譽為“在地球同緯度上最適合釀造優質純正蒸餾白酒的地區”。

Sound eco-environment. The Company headquarters at the City of Yibin, a region with 4000 years’ history of liquor production and one of the world’s ten spirit production areas. The City of Yibin is renowned as the “first city along the reaches of the Yangtze River” and “the capital of Chinese Liquor”. Endowed with sound eco-environment, Yibin is situated at the confluence of three major rivers with mild winter and summer. Yibin is free of frost and snow with sufficient precipitation, an average annual temperature of 17.9oC and rich bio-diversity, and is a perfect environment for the microorganism used for Baijiu-making to live and reproduce. The area has been accredited by UNESCO and UNFAO as “the most suitable area for the production of high-quality pure distilled liquor in the same latitude on earth”.

歷史傳承。五糧液酒是公司主導產品，以高粱、大米、糯米、小麥、玉米五種精細谷物為原料，以古法工藝配方釀造而成，是世界上率先采用五種糧食進行釀造的烈性酒。其多糧固態釀造歷史傳承逾千年，自盛唐時期的“重碧酒”即開始采用多糧釀造，公元765年，大詩人杜甫途經宜賓，當地最高行政長官楊使君在東樓設宴，以重碧酒款待，杜甫飲后贊嘆不已，寫下了《宴戎州楊使君東樓》：“勝絕驚身老，情忘發興奇。座從歌伎密，樂任主人為。重碧拈春酒，輕紅擘荔枝。樓高欲愁思，橫笛未休吹。”公元782年，經唐德宗下詔，重碧酒正式成為官方專供酒（郡釀）。

Renowned history and tradition. Wuliangye Baijiu is the company’s signature product that is made from five grains of sorghum, rice, glutinous rice, wheat, and corn with ancient craft and recipes. Wuliangye is the earliest spirit in the world produced with five grains. The multi-grain solid fermentation process has been passed down for a thousand years, dating back to Zhongbijiu (Zhongbi liquor)produced with multiple grains in the prime Tang Dynasty. In the year 765, the great poet Du Fu passed by the City of Yibin. Yang Shijun, the then Governor of Rongzhou Prefecture, received him and treated him with Zhongbijiu (Zhongbi liquor) at the East Pavilion. Du Fu spoke highly of the liquor and wrote a poem—Banquet with Rongzhou Prefect Yang Shijun at East Pavilion. In the poem, he writes: “Dining at Eastern Tower with Prefect Yang of Rongzhou Prefecture; What I, an old man, come across knock me off my feet. I’m beyond myself in getting ecstatic. Geishas cozy up to guests in the seats. Entertainment is directed by the host as he will. Spring brew I pick up is darkish green. Lychees I break open are light red. At this high tower, sadness threatens to creep in. Music of flutes continues to play on.” In 782, Emperor Dezong of the Tang Dynasty issued an imperial edict and announced Zhongbijiu as official customized liquor (liquor of the prefecture).

北宋時期，宜賓大士紳姚君玉開設姚氏酒坊，在重碧酒的基礎上，經過反復嘗試，用大米、高粱、糯米、蕎子和小米五種糧食加上當地的安樂泉水釀成了姚子雪曲。公元1098年，北宋著名文學家黃庭堅時任涪州別駕，居戎州（今宜賓），與當地名士多有交游，把酒言歡，寫下了《安樂泉頌》盛贊姚子雪曲：“姚子雪曲，杯色爭玉。得湯郁郁，白云生谷。清而不薄，厚而不濁。甘而不噦，辛而不螫。老夫手風，須此神藥。眼花作頌，顛倒淡墨”。

In the North Song Dynasty, Yao Junyu, a gentlemen of great renown in the City of Yibin, building on the formula of Zhongbijiu, made Yaozixuequ after numerous trials. Yaozixuequ was made of five grains including rice, sorghum, glutinous rice, buckwheat and millet with water of Anlequan (Anle Spring). In 1098, famous literati Huang Tingjian of the North Song Dynasty took the position of Vice-prefect of Fuzhou and lived in Rongzhou (City of Yibin). He befriended many local men of literary reputation and liked to join them for a taste of liquor. He wrote a poem—Ode to Anlequan—to praise Yaozixuequ. In the poem, he writes: “Crystal-clear Yaozixuequ competes with the beauty of jade. Her vapor is as exquisite as clouds in the valley. Utterly pure and clear as she tastes, she still brings on profound layers of mellowness. Gracefully sweet and spicy as she tastes, she is free of greasiness and pungency. A shot of Wuliangye is a cure to gout in my arm. I am an old man and with my blurred vision, I write this poem.”

明初，陳氏家族創立“溫德豐”酒坊，融合姚子雪曲釀制精要，將原五糧配方中的小米替換為當時新從海外引進的玉米，最終形成了更趨完美的“陳氏秘方”。

In the early Ming Dynasty, Chen’s Family founded Wendefeng Distillery and combined the essence of Yaozixuequ and replaced millet with newly imported corn from overseas for a new combination of five grains. A refined Chen’s secret recipe was hence created.

清末，鄧子均繼承“溫德豐”酒坊后，將其改名為“利川永”；1909年，鄧子均攜酒參加當地名流宴會，晚清舉人楊惠泉品嘗后說：“如此佳釀，名為雜糧酒，似嫌凡俗，姚子雪曲名字雖雅，但不足以反映韻味，既然此酒集五糧之精華而成玉液，何不更名為五糧液？”言畢，舉座為之喝彩，鄧子均欣然采納，五糧液自此正式得名。

In the late Qing Dynasty, Deng Zijun inherited Wendefeng Distillery and changed its name as Lichuanyong.In 1909, Deng Zijun attended a banquet of local celebrities with the liquor. Yang Huiquan, a scholar in the late Qing Dynasty, tasted and appraised the liquor to be superb. Yang Huiquan suggested that the name of Zaliangjiu seemed to be vulgar, and although the name of Yaozixuequ was elegant enough, it was still a step away from fully reflecting the flavor of the liquor. Since the liquor was produced with essence of five grain, he suggested the change of name to Wuliangye. His suggestion was warmly applauded by people present at the banquet. Deng Zixin willingly accepted and Wuliangye was thus officially named.

1950年，長發升、利川永、聽月樓、天錫福、劉鼎興、鐘三和、張萬和、全恒昌8家宜賓最著名的古傳酒坊，組建成立聯營社，1954年，鄧子均獻出陳氏秘方，并出任技術指導；1959年，更名為五糧液酒廠。

In 1950, eight distilleries which was the most famous traditional ones in Yibin including Changfasheng, Lichuanyong, Liudingxing, Tiancifu, Zhangwanhe, Quanhengchang, Tingyuelou and Zhongsanhe merged. In 1954, Deng Zijun contributed Chen’s secret recipe and took the role as technical supervisor. The joint venture was renamed Wuliangye Distillery in 1959.

1963年，五糧液首次參加全國評酒大會，此次評酒會采用混合編組、密碼編號，對所有參評白酒不分香型進行盲評，因會議規格之高、涵蓋酒樣之多、覆蓋范圍之廣、評判標準之嚴遠超以往，被廣泛認為是真正意義上的第一次全國性評酒會。

In 1963, Wuliangye attended the national liquor appraisal conference for the first time. At this conference, liquors of different aromas were mixed, coded, appraised and rated (blind tasting). The conference is believed to be China’s first real liquor appraisal conference as it was held at the national level, covered a wide variety of liquor, engaged a large area and adopted higher standards than ever before.

會上，專家高度贊賞五糧液酒“香氣悠久，味醇厚，入口甘美，入喉凈爽，各味諧調，恰到好處，尤以酒味全面而著稱”，因與九百多年前黃庭堅對五糧液前身“姚子雪曲”的評價高度契合，而成酒業佳話。

Experts at the conference appraised Wuliangye as “long-lasting aroma, mellow taste, well-balanced sweet in the mouth, refreshing in the throat, harmonious and just-right flavors”. This appraisal was highly consistent with Huang Tingjian’s assessment of Yaozixuequ 900 years ago, thus making Wuliangye a much-told story in the liquor industry.

最終五糧液在眾多白酒品類中脫穎而出名列第一，被國家輕工業部授予“國家名酒”稱號，與古井貢酒、瀘州老窖特曲、全興大曲、茅臺、西鳳酒、汾酒、董酒一同被業界稱為“老八大名酒”，并在其后連續三屆的全國評酒會中以穩定如一的高品質蟬聯國家名優白酒金質獎章。

Wuliangye stood out and won the first prize among many varieties of Baijiu and was accredited by the then Ministry of Light Industry as National Famous Liquor. Wuliangye was named as “Time-honored Eight Famous Liquor” together with Gujinggongjiu, Luzhoulaojiao Tequ, Quanxingdaqu, Maotai, Xifengjiu, Fenjiu and Dongjiu. In the next three consecutive national liquor appraisal conferences, Wuliangye, with its high top-ranking quality, won the golden award for national quality and famous Baijiu.

1978年，著名數學家、中國科學院數學研究所原所長華羅庚指導公司運用優選法和統籌法開展實驗，在成功研制出低度五糧液后，欣然題詩紀念：“名酒五糧液，優選味更醇；節糧五百擔，產量添五成。豪飲李太白，雅酌陶淵明；深恨生太早，只能享老春。”

In 1978, Hua Luogeng, famous mathematician and former Director of the Institute of Mathematics of the Chinese Academy of Sciences guided the Company in a series of experiments using the methodologies of optimization and overall planning. After successfully producing low-alcohol Wuliangye, Hua Luogeng wrote a poem in memory of the breakthrough: “Wuliangye tastes even purer after optimization. Wuliangye increases output by 50% while using only half the raw materials. Li Bai and Tao Yuanming, two great poets and lovers of Baijiu, have not the chance the taste the best Wuliangye as they were born too early.”

1972年，白酒勾調鼻祖與創始人、五糧液酒廠總技師范玉平針對不同產品風格特點，以酒調酒，獨創“緩沖、烘托、平衡”的“范氏勾調技術”，得到國家商業部、輕工部高度重視，被行業廣泛借鑒、全面應用；1989年，該公司與中科院共同研發計算機勾調專家系統，實現了計算機數據化與人工感官化的有機結，大幅提升了勾調效率和產品質量，榮獲國家商業部重大科技成果二等獎，被業界譽為“勾調雙絕”。

In 1972, Fan Yuping, founder of Baijiu blending and Chief Technician of Wuliangye Distillery, created Fan’s blending technology based on his analysis of the features of different products. Fan’s blending technology makes the best of its advantages and avoids it shortcomings for the greatest balance of tastes. Fan’s creation was greatly recognized by the then Ministry of Commerce and Ministry of Light Industry and was widely utilized by the industry as a reference. In 1989, the Company cooperated with the Chinese Academy of Sciences to develop the computer-aided blending expert system, a synergy of computer-aided digitization and human senses. Blending efficiency and product quality were greatly upgraded, thus winning National Award for Major Science and Technology granted by the Ministry of Commerce. Wuliangye has been renowned in the industry for its superb blending and mixture.

從上世紀60年代起的數十年間，歷經五次大規模擴建，五糧液形成了氣勢恢宏的“十里酒城”。1998年，五糧液酒廠改制為五糧液集團公司和五糧液股份公司；同年，股份公司在深圳證券交易所掛牌上市；2020年，股份公司被國家農業農村部、發改委等八部委評定為農業產業化國家重點龍頭企業。

During the decade starting from the 1960s, Wuliangye built up “a liquor city that stretches kilometers” after five large-scale expansion. In 1998, Wuliangye Distillery was reformed into Wuliangye Group Co., Ltd and Wuliangye Yibin Co., Ltd. In the same year, Wuliangye Yibin Co., Ltd was listed at Shenzhen Stock Exchange. In 2020, Wuliangye Yibin Co., Ltd was accredited by eight ministries and commissions including Ministry of Agriculture and Rural Affairs of China and National Development and Reform Commission as national flagship enterprise in agricultural industrialization.

目前，集團公司擁有兩家A股上市公司（000858五糧液和600793宜賓紙業），股份公司現有10萬噸純糧固態原酒年產能力和100萬噸原酒儲存能力。其中，最大的白酒釀造車間年產能力達4.2萬噸，產業園區規劃面積18平方公里，被評為國家AAAA級旅游景區。

Wuliangye Group has two A-share listed companies (000858 Wuliangye Yibin and 600793 Yibin Paper Industry).The Company has an annual production capacity of 100,000 tons of Baijiu using solid fermentation technology for the process and pure grain as raw materials and an annual storage capacity of one million tons of raw liquor. The annual production capacity of the largest Baijiu distillery registers at 42,000 tons. The planned size of the industry park is 18 km2. The Company is accredited as a National AAAA-rated Scenery.

生產工藝。在五糧液酒的生產過程中，依托系統工程和中國五行哲學原理，遵守“道法自然、古今恒通、傳承發展、匠心善工”的傳統技藝，堅持“料必優、時必適、工必到、法必精”的古訓，秉持“優質、高產、低耗、均衡、安全”的現代化生產理念，總結提煉出“種、釀、選、陳、調”美酒五字訣，形成了酒體內在的協同作用和外在的益生效應。

Processing techniques. During production, Wuliangye follows the science of systematic engineering and the philosophical doctrines of five elements. Traditional processing techniques including the Taoist doctrine, inheritance of fine tradition and craftsmanship have been observed. Time-honored principles of selecting the best raw materials, perfect timing, delicate techniques and methodologies have been followed. Modern production philosophy featuring quality, high-yield, low energy consumption, balance and safety has been followed. With all that, the five-character secrets, namely, seeding, Baijiu-making, selection, aging, and blending were created, boosting synergy within the Baijiu and the also its prebiotic effect.

“種”。“糧為酒之本”，好酒是釀出來的，更是“種”出來的。糧食種植是釀造高品質美酒的重要環節之一——五糧液地處北緯30°黃金釀酒帶，精選五谷入酒，高粱產酒清香味正、大米產酒醇和甘香、糯米產酒純甜味濃、小麥產酒曲香悠長、玉米產酒噴香尾甜，合成各味諧調的完美口感。為確保原糧品質，以宜賓為核心、四川為主體，兼顧國內部分優質產區，五糧液在全國范圍內升級建設專用糧基地百萬畝，種植釀酒所需專用糧。通過對育、種、收、儲、運、交各環節標準化、精準化、智慧化的科學管理，全面提升釀酒原糧品質，實現“從一粒種子到一滴美酒”的全過程100%可溯源，持續釀造高品質美酒，滿足消費者對美好生活的追求。

Seeding. Grains are the essence of Baijiu. Baijiu-making is the cornerstone of high-quality liquor. Selection of seeds holds the key to the quality. Grain production is one of the vital links of high-quality liquor producing. Wuliangye, situated at the golden liquor producing belt of 30° north latitude, carefully selects five grains and blends the aroma of the five grains into perfect flavor—sorghum for the sweet and pure fragrance, rice for the aromatic mellowness, glutinous rice for the pure and sweet profoundness, wheat for the long-lasting balminess of the yeast and corn for the dispersive sweet base note. To ensure the highest quality of the source grains, Wuliangye builds up a nationwide production base of Baijiu-making grains with an area of with millions of square kilometers. The base has its core zone in Yibin City and also its main area in the wider Sichuan Province. Major quality production zones in China are also integrated into the base. Via standardized, precision and smart management of all links including cultivation, seeding, harvesting, storage, transport and delivery, source grain quality has been upgraded. As such, 100% full-process traceability from “a seed to a drop of Baiiu” is guaranteed, which ensures uninterrupted production of high-quality Baijiu to satisfy our consumers’ pursuit of a better life.

“釀”。“千年老窖萬年糟，酒好須得窖池老。”老窖池是濃香型白酒不可復制的核心優勢資源。該公司擁有3.5萬余口窖池，其中持續不間斷發酵700余年的元明古窖池群，是珍貴的物質文化遺產。五糧液窖池群及釀酒作坊被列入“國家工業遺產”，并入選中國世界文化遺產預備名單；五糧液地穴式曲酒發酵窖古窖泥中含有豐富的功能微生物，通過“以糟養窖，以窖養糟”長期不間斷的迭代進化，賦予了五糧液經典幽雅的古窖濃香。五糧液明初古窖泥被中國國家博物館永久收藏，是國家博物館目前收藏的唯一一件“活文物”。

Baijiu-making. Millennium fermentation pits and 10,000-year-old fermented grains make the best Baijiu. Strong aroma Baijiu is a core resource that endows unreplicable advantages to the Company. Wuliangye has more than 35,000 fermentation pits, among which the ancient fermertation pits has been continously fermenting for more than 700 years since the Yuan and Ming dynasties are precious tangible cultural heritage.The cluster is enlisted as Important Heritage Site under State Protection. Wuliangye’s fermentation pit cluster and distilleries have been listed as “National Industrial Heritage and on the Tentative List of UNESCO World Cultural Heritage Sites in China. Wuliangye’s crypt-like ancient yeast fermentation pit is a permanent collection of the National Museum of China and is the only “living heritage” collected in the Museum. Rich functional microorganism lives in the time-honored pit mud. With the pit and fermented grains reinforcing and enriching each other, Wuliangye has been endowed with the classical and elegant strong aroma.

從選糧配料、磨粉制曲、釀造發酵至開窖取酒，五糧液酒的釀造時間周期長、操作要求細、控制難度大、生產成本高，尤其是在釀造發酵階段，需經過“跑窖循環”“續糟發酵”“沸點量水”“分層起糟”“混蒸混燒”等多道極其復雜工序，每輪次發酵時間就需70天，雙輪發酵達140天，發酵期在各香型白酒生產中歷時最長，其傳統釀造技藝被認定為國家級非物質文化遺產。

Production of Wuliangye takes a long cycle from the selection of grains, grinding of yeast and making of starter, to production and selection, with high requirements on operation and control, leading to high cost especially in the production and fermentation stage. Multiple extremely complicated processes are followed, including pit-to-pit circulation of the fermented grain, continual use of fermented grain, raised water temperature to 100oC for better mix of water and steamed grains during fermentation. Grains are classified based on their quality and put into the pits in different layers. They are then removed from the pits after fermentation. Each cycle takes 70 days and thus 140 days for the dual cycle. Compared with other Baijiu of all aromas, Wuliangye has the longest cycle of fermentation. Traditional Baijiu-making technology of Wuliangye has been accredited as National Intangible Cultural Heritage.

“選”。堅持“分級甄選、優中選優”，精細化識別原酒酒液色、香、味、格的差異，通過“掐頭去尾”“量質摘酒”“按質并壇”等精準化操作，由具有豐富經驗的專業技師對精釀原酒邊嘗邊摘，嚴格根據感官、理化等指標，細分原酒等級，確保口感和品質最上乘的原酒才能用作生產“五糧液”，這種可生產五糧液的原酒在所有原酒中的比率稱之為“名酒率”。隨著窖池老熟程度的提升，名酒率也會不斷提升，最高可達50-60%。

Selection. Wuliangye selects only best of the best via layered classification. The color, aroma, taste and quality of the raw liquor are analyzed and identified meticulously and precisely. The first and last batch of distilled liquor are excluded. Only quality liquor is finally selected, jarred and stored. Experienced technicians taste while select the raw liquor and classify the raw liquor into multiple grades pursuant to sensory, physical and chemical indicators,  making sure that only the raw liquor with best flavor and quality is selected for the blending of Wuliangye. The ratio of such best raw liquor to all the raw liquor is named "Rate of Famous Liquor" . With the aging of fermentation pits, “Famous Liquor Ratio” will continue to increases, up to 50-60%.

“陳”。選取特制陶壇存放原酒，在暗光、溫度與濕度波動小的環境下保存。通過陶壇壁上細微孔隙，刺激性物質不斷揮發，酒質進一步提升，氧氣進入壇內與酒分子發生緩慢的陳化反應，經過3-5年的存放，酒分子與香味物質和諧交融，酒體充分成熟，陳香更幽雅，窖香更濃郁，口感更加醇厚豐滿、細膩圓潤。

Aging. Tailor-made pottery jars are selected for the storage of raw liquor and put in dark places with little fluctuation of humidity and temperature. Micro pores on the jars allow stimulating substances to evaporate and further improve the quality of liquor. Oxygen thus enters the jar and slowly maturates with the molecules. After 3-5 years’ storage, molecules and aromatic substances fully incorporate and maturate, bringing on more profound and elegant aroma and pure and rich tastes.

“調”。首創“以酒調酒”的勾調工藝，拒絕添加其他任何非自然固態發酵產生的外來物質，按照酒體設計要求和質量標準，從視覺、嗅覺、味覺等方面，根據原酒的感官特征和理化數據，通過組合、調味兩大工序，對不同車間、不同窖池、不同窖齡、不同酒齡、不同級別、不同酒度、不同個性特征的基礎酒進行不同的排列組合，并通過對組合酒感官特征的科學分析，加入不同的調味酒，對微量香味成分進行綜合平衡，保證并穩定五糧液各味諧調又恰到好處的酒體風格。

Blending. Wuliangye creates the blending technology using liquor to blend liquor and refuses the use of any additives, which are not substances generated from natural solid state fermentation. Pursuant to the requirement of design and quality of Baijiu and according to sensory, physical and chemical indicators of Baijiu, base liquor from different workshops and pits with different years of storage and producing at different grades and alcohol concentration are arranged and combined. After combining and blending, scientific analysis is conducted on the sensory features of the combinations. Seasoning liquor is then added to meticulously balance aromas, ensuring and stabilizing the style of Wuliangye to be balanced and right to the point.

產品體系。五糧液集團公司致力于在全球范圍內打造品類齊全的酒類品牌，產品覆蓋39°、45°、52°、56°、60°、68°、72°等高中低各酒度，形成能滿足不同消費者需求的全產品供應鏈體系。

Product portfolio. The Company is dedicated to building a complete combination of liquor varieties worldwide and covers liquor from low-alcohol to high-alcohol concentration, namely, 39°,45°, 52°, 56°, 60°, 68°, and 72°. A complete product supply chain has been built for the demand of different consumers.

1.五糧液主品牌“1+3”產品策略：“1”是以第八代五糧液為核心的代際系列，“3”分別是以501五糧液為代表的古窖系列，以經典五糧液為代表的年份系列，以生肖造型酒為代表的文化定制系列。

1. Master brand “1+3” product strategy: “1” is the generation-specific Wuliangye with the eighth-generation Wuliangye as the signature product; “3” is the super high-end Baijiu series produced from fermentation pits built in the Ming Dynasty, with 501 Wuliangye as the signature; vintage Baijiu series with the classic Wuliangye as the signature and cultral customized Baijiu series with Chinese Zodiac Wuliangye as the signature.

2.五糧濃香系列酒品牌“4+4”產品策略：包括五糧春、五糧醇、五糧特曲、尖莊四個全國戰略品牌，五糧人家、友酒、百家宴、火爆為補充的四個區域重點品牌。

2. Wuliang strong aromatic Baijiu brand “4+4” product strategy: including 4 National Strategic Brands of Wuliangchun, Wuliangchun, Wuliangtequ, and 4 Regional Key Brands supplemented by Wuliang Renjia, Youjiu, Baijiayan and Huobao.

五糧液仙林生態品牌“1+2”產品策略：聚焦打造以“五糧本草”為代表的露酒戰略核心大單品，聚焦打造以“仙林”為代表的多風味果酒系列，聚焦打造以“亞洲”為代表的特色葡萄酒系列，構建“一體兩翼”的品牌矩陣。

Wuliangye Xianlin ecological brand "1+2" product strategy: Focus on creating a strategic core flagship product of Lujiu represented by "Wuliang Herb", focus on creating a multi-flavor fruit liqueur series represented by "Xianlin", and focus on creating a special wine series represented by "Asia", thus building a brand matrix of "one body with two wings".

市場營銷。五糧液集團公司秉持“消費者驅動，平臺化運營，數字化支撐”的營銷理念，布局全球市場體系。國內市場覆蓋27個營銷大區、75個營銷區域；國外市場在歐洲、美洲、亞太等多地設立國際營銷中心。構建“線下+線上”多維度渠道體系，線下全面覆蓋運營商、專賣店、KA商超、終端零售店，線上鋪設五糧液云店網絡，創新應用“數字酒證”，拓展“新零售”，依托數字化平臺鏈接經銷商、終端、消費者。

Marketing. Wuliangye adopts the marketing principle that development should be driven by consumers and facilitated via the building of platforms and digitization. The Company has established a global marketing system. Domestic market of the Company consists of 27 marketing divisions and 75 marketing bases. While the overseas market consists of international marketing centers in Europe, America, the Asia Pacific region and many other areas of the world. The Company has set up a multi-dimensional channel combining on-line and off-line sales. For off-line sales, products are sold in distributor and specialty stores, Key Account supermarkets and chain stores, and retail stores. For on-line sales, the Company has set up a cloud store network and created the “digital liquor license”. A new retail model has been adopted to connect with distributors, terminals and consumers via the digitized platform.

專業技術。五糧液集團公司擁有以享受國務院政府特殊津貼專家、全國技術能手、中國釀酒大師、國家級白酒評酒委員等為代表的國家級、省級專家人才170人，以宜賓杰出科技人才、宜賓工匠等為代表的市級骨干人才500余人，以品酒師、釀酒師為主體的各類專業技術技能人才1萬余人，具有行業領先的人才總量戰略優勢。五糧液產業園區內建有中國輕工業濃香型白酒固態發酵重點實驗室、國家白酒產品質量檢驗檢測中心、國家酒類品質與安全國際聯合研究中心（白酒分中心）、國家企業技術中心、國家級工業設計中心等多個國家級技術創新平臺及院士工作站、博士后科研工作站。五糧液集團公司現為中國輕工業聯合會特邀副會長單位、中國國際商會副會長單位、APEC中國工商理事會理事單位、博鰲亞洲論壇理事會機構理事，及中國質量協會、中國酒業協會、中國食品工業協會、中國酒類流通協會、中國上市公司協會等多個國家級專業協會副會長或副理事長單位。

Expertise. The Company is proud to have 170 national and provincial experts represented by experts enjoying the special government allowance of the State Council, national technical experts, Chinese Baijiu-producing masters, National-level Baijiu Judge. Besides, the company clusters more than 500 municipal-level backbone talents represented by Yibin outstanding scientific and technological talents and Yibin craftsmen, and more than 10,000 professional and technical talents with tasters and Baijiu-makers as the main body. The company has the strategic advantage of industry-leading total talent volume. In the industry park, there are multiple national technology innovation platforms, academician’s workstations and post-doctoral workstations including China Light Industry Strong Aromatic Baijiu Solid Fermentation Key Lab, National Liquor Product Quality Supervision and Inspection Center, National Liquor Quality and Safety International Joint Research Center (Baijiu Sub-centre), National Enterprise Technology Center and others. The Company is invited vice-chairman-level members of China National Light Industry Council, vice-chairman-level member of China Chamber of International Commerce, member of the board of APEC China Business Council and Board of Directors of Boao Forum for Asia and vice-chairman-level or vice-president-level members of multiple national professional associations including China Association for Quality, China Alcoholic Drinks Association, China National Food Industry Association, and also China Alcoholic Drinks Circulation Association, China Association for Public Companies and others.

質量管理。秉持“品質為魂，匠心釀造”的質量理念和“集五糧精華，守百年匠心，唯求完美釀造，永樹品質標桿”的質量方針，建立并實施嚴于國家標準的企業標準，構建“從一粒種子到一滴美酒”的產品全生命周期質量管理體系，以對產品品質的堅守滿足消費者對高品質生活的向往，先后獲得亞洲質量卓越獎、中國最佳誠信企業、國家質量管理獎、全國質量獎、全國質量標桿獎等榮譽，是白酒行業內唯一四度榮獲中國質量領域權威獎項的企業，并在2023年榮膺第五屆“中國質量獎”提名獎，成為行業唯一獲此殊榮的品牌。

Quality management. The Company upholds the principle for quality management that quality is the life of businesses and every drop of Baijiu should be the yielding of craftsmanship. The purpose is to produce the perfect Baijiu and follow the strict quality standards. The essence of five grains and the centennial craftsmanship should always be the pursuit of the Company. The Company has written and implemented corporate standards higher than national ones and has built up a full life-cycle product quality management system covering every link from grain to liquor. The Company is committed to delivering high quality products to consumers in their pursuit of quality life. The Company has been awarded international and national merits including ANQ Asian Quality Excellence Award, Most Credible Chinese Enterprise, National Quality Management Award, National Quality Award, National Quality Management Benchmark and others. Wuliangye is the only Baijiu enterprise that has won top Chinese quality awards for four times.In 2023, it was honored with a nomination for the Fifth China Quality Award, further solidifying its position as the sole brand in the industry to achieve this distinction.

社會責任。著眼于社會的可持續發展，牢記“為消費者創造美好，為員工創造幸福，為投資者創造良好回報”使命，堅持生態優先、綠色發展，帶頭倡導和踐行碳中和文化，以創建“零碳酒企”“零碳園區”為目標，推進能源綠色化、資源低碳化，打造行業領先的循環經濟示范基地，建設濱江生態保護區和生態濕地公園，促進人與自然和諧共生，助力長江上游生態屏障保護和環境治理，被評為全國首批“循環經濟試點單位”。設立五糧液慈善基金會，積極投身抗震救災、精準扶貧、鄉村振興、教育助學、擁軍愛軍等社會公益事業。作為中國酒業協會酒與社會責任促進工作委員會輪值主席單位，積極倡導適量飲酒、理性飲酒，先后榮獲“人民企業社會責任獎”“中國食品企業社會責任金鼎獎”“社會責任百強企業”等稱號。

Corporate social responsibility. Wuliangye is committed to delivering better experience to consumers, happiness for the workforce and good returns for investors. Wuliangye has adhered to eco-friendly and green development policies and takes the lead in promoting and exercising carbon neutrality. The target is to build a “zero-carbon” enterprise and industry park and a circular economy demonstration base that is leading in the industry for green and low-carbon energy and resource consumption. To promote harmonious coexistence of man and nature, Wuliangye has built a riverside protected area and wetland park to protect the ecological barrier and improve the environment of the upper reach of the Yangtze River. Wuliangye has been enlisted in China’s first batch of circular economy pilot entities. The Company has set up Wuliangye Charity Fund for the purposes of earthquake relief and reconstruction, targeted poverty eradication, rural revitalization, culture and education, armyman support and other public welfare undertakings. As the rotating chairman-level member of the Liquor and Social Responsibility Working Committee of China Alcoholic Drinks Association, Wuliangye campaigns moderate drinking and healthy lifestyle and extensively promotes the prohibition of drinking among minors and excessive drinking. Wuliangye has also launched campaigns against driving under the influence of alcohol and encouraged healthy and responsible drinking. Wuliangye has been accredited as “People’s Enterprise with Social Responsibility”,“Corporate Social Responsibility Jinding Award for Chinese Food Enterprises”,“Top 100 Enterprises of Social Responsibility”and others.

發展路徑。圍繞“十四五”發展目標，五糧液以生態為底色、品質為核心、文化為支撐、數字為動能、陽光為保障，全力打造“生態、品質、文化、數字、陽光”五位一體持續穩健高質量發展的現代化企業。具體來說，一要大力打造生態化園區，堅持提供生態化產品，全面實現生態化生產，樹立中國白酒行業生態化發展標桿；二要升級建設純糧固態釀酒基地，持續完善品質管理體系，不斷提升五糧液名酒率，樹立中國白酒行業品質建設標桿；三要厚植品牌文化底蘊，深挖品牌文化內涵，創新品牌文化傳播，樹立中國白酒行業文化建設標桿；四要打造一流的數字營銷體系、數字管理體系和數字業務體系，樹立中國白酒行業數字化轉型標桿；五要不斷提升企業治理能力和水平，健全公平公正公開的選商、扶商、優商、惠商機制，樹立中國白酒行業現代治理標桿。

Development strategy. Centering on the development goals of the 14th Five-year Plan, Wuliangye adopts a strategy to focus on eco-friendliness, quality, culture, digitization and integrity as the basis, core, support, growth driver and guarantee, and endeavors to build a modern corporate with the “five-in-one” philosophy (eco-friendliness, quality, culture, digitization and integrity) for sustainable, stable and high-quality growth of a world-class enterprise.To be specific, there are five pathways:

1) Build an eco-friendly industry park and deliver eco-friendly products. Realize holistic eco-friendly production to set up an ecological development benchmark for China’s Baijiu industry.

2) Upgrade the pure grain solid fermentation base and continuously improve the quality management system. Increase the "rate of famous liquor" of Wuliangye products accredited as famous Baijiu to set up a high-quality development benchmark for China’s Baijiu industry.

3) Strengthen the cultural profoundness of the brand and fully tap the potentials of the brand culture. Innovate brand culture communication and marketing channels to set up a culture-driven development benchmark for China’s Baijiu industry.

4) Create a first-class digital marketing system, management system and business system to set up a digital transformation benchmark for China’s Baijiu industry.

5) Constantly upgrade the corporate governance capacity and competency and optimize the mechanism to ensure openness and fairness in the selection and empowerment of distributors to set up a modern corporate governance benchmark for China’s Baijiu industry.

在新的奮斗征程上，五糧液將大力踐行“和美種植”“和美釀造”“和美勾調”“和美營銷”“和美文化”，講好中國白酒故事，持續滿足消費者對美好生活的向往需求，進一步擦亮“大國濃香、和美五糧”金字招牌，加快建設產品卓越、品牌卓著、創新領先、治理現代的世界一流企業。

Embarking on a new journey, Wuliangye will exercise the notion of harmony reflected in the full process of planting, Baijiu-making, blending, and marketing for the culture harmony to be deeply rooted. Wuliangye will fully explore and tell well the Chinese Baijiu story and constantly satisfy our consumers’ pursuit of a better life. Wuliangye’s golden brands—aroma of the nation,harmony of Wuliangye—are destined to shine even brighter. Wuliangye will expedite the building of a world first-class liquor producer with top-quality products, famous brand, leading innovative capacity and modern governance system.

五糧液集團公司（以下簡稱公司）是一家以酒業為核心，涉及綠色包裝、機械制造、智慧物流、金融投資、大健康產業等領域的特大型國有企業集團。

生態環境。五糧液集團公司總部位于有四千多年釀酒史的世界十大烈酒產區之一、長江首城、中國酒都宜賓，自然環境優越，三江生態得天獨厚，冬無嚴寒，夏無酷暑，霜雪稀少，雨水充沛，年平均溫度在17.9℃左右，生物豐富多樣，特別適宜釀酒微生物的繁衍生息，被聯合國教科文及糧農組織譽為“在地球同緯度上最適合釀造優質純正蒸餾白酒的地區”。

歷史傳承。五糧液酒是其主導產品，以高粱、大米、糯米、小麥、玉米五種精細谷物為原料，以古法工藝配方釀造而成，是世界上率先采用五種糧食進行釀造的烈性酒。其多糧固態釀造歷史傳承逾千年，自盛唐時期的“重碧酒”即開始采用多糧釀造，公元765年，大詩人杜甫途經宜賓，當地最高行政長官楊使君在東樓設宴，以重碧酒款待，杜甫飲后贊嘆不已，寫下了《宴戎州楊使君東樓》：“勝絕驚身老，情忘發興奇。座從歌伎密，樂任主人為。重碧拈春酒，輕紅擘荔枝。樓高欲愁思，橫笛未休吹。”公元782年，經唐德宗下詔，重碧酒正式成為官方專供酒（郡釀）。