甲秀楼品牌怎么样申请店铺

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甲秀楼在白酒行业中的票数：610 更新时间：2026-01-09

甲秀楼是哪个国家的品牌？「甲秀楼」是贵州盛世甲秀酒业有限公司旗下著名品牌。该品牌发源于贵州省贵阳市，由创始人曾 *在2010年期间创立，经过多年的不懈努力和高速发展，现已成为行业的标杆品牌。

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贵州盛世甲秀酒业有限公司，是专业经营酱香型白酒企业，创始人为贵州大学（原贵州工学院）发酵工程专业八六级首届本科毕业生，经多年理论与实践探索，结合茅台古镇酱香白酒传统酿造工艺精华，呕心沥血二十余载，创出琼浆玉液“甲秀楼”酒。

近年来，公司大力弘扬“诚以质量求生存，以信誉促发展”的企业精神，始终坚持“诚信为本、互利共赢、团结奋进、创新超越”的经营理念，积极实施人性化营销、亲情化服务，力求为合作者创造利润，为消费者创造价值。

旗下贵州省仁怀市茅台镇乾晨酒业有限公司位于仁怀市茅台赤水河沿岸向阳村。占地面积约12.61亩，建筑面积约：13000平米，含48个窖池标准酱香酒生产车间，化验室，品酒室，酒库，制曲车间，包装车间，动力车间，成品库房等。

“甲秀楼”酱香白酒的酿造工艺特殊，一瓶酱香酒从原料进厂到产品出厂，至少要经过五年。在这当中，分两次投料、九次蒸煮、八次摊晾、并要加曲、高温堆积、入池发酵、取酒、贮存、勾兑等，具有酱香突出、优雅细腻、酒体醇厚、回味悠长等特点。

A fine, delicious wine company in Guizhou make painstaking efforts. The founder is a first class undergraduate of 86 grade fermentation engineering major of Guizhou University (formerly Guizhou Polytechnic). After years of theoretical and practical exploration, combining with the traditional brewing technology essence of Maoxiang liquor in Moutai ancient town, we have worked hard for over twenty years to create the wine of "Jia Xiu Lou". In recent years, the company has vigorously carried forward the enterprise spirit of "seeking survival with quality and promoting development with reputation", always adhere to the business philosophy of "integrity-based, mutual benefit and win-win, unity and progress, innovation and Transcendence", actively implement humanized marketing and family service, and strive to create profits for partners and create value for consumers. QianChen Liquor Co., Ltd. of Maotai Town, Renhuai City, Guizhou Province is located in Xiangyang Village, along the Chishui River, Maotai City, Renhuai City. Covering an area of about 12.61 mu, the building area is about 13000 square meters, including 48 cellar standard Maotai Xiangjiu production workshop, laboratory, wine tasting room, wine warehouse, starter making workshop, packaging workshop, power workshop, finished product warehouse, etc. The brewing technology of "jiaxiulou" Maotai flavor liquor is special. It takes at least five years for a bottle of Maotai flavor liquor to enter the factory and leave the factory. Among them, it is divided into two times of feeding, nine times of cooking, eight times of spreading and airing, and it is required to add koji, high temperature accumulation, fermentation in the pool, wine taking, storage, blending, etc., which has the characteristics of outstanding sauce flavor, elegant and delicate, mellow wine body, long aftertaste, etc.

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