Affected by the factors such as geographical environment and climate, the Luzhou flavor liquor in Northern area has the characters of soft and mellow. In the meantime, this liquor making technology is also with its own characters:①the koji making temperature is properly raised and the aged koji is used as saccharifying agent; ② slower fermentation was performed with low temperature; ③distillation was carried out at low temperature with slow heating, and the liquor fractional collection was performed according to the quality;④condition of cellular entry:moisture is 55%in winter and 58%in summer;the temperature is 16~18℃, acidity is 1.6~1.8;starch content is 18%~20%;ratio of koji is about 23%;amount of bran is about 23%;fermented grain is above 4%.%地理环境、气候等因素的影响，使北方地区浓香型白酒具有口味醇和、绵甜、爽净的特点，同时，北方地区浓香白酒的生产工艺也有其自己的特点：①适当提高制曲温度，以陈曲作为糖化发酵剂；②采用低温缓慢发酵工艺；③低温、缓火蒸酒，量质摘酒；④入池条件：入池水分为冬天55%、夏季58%，入池温度16~18℃，入池酸度1.6~1.8，淀粉含量18%~20%，投曲比例为23%左右，投糠量为23%左右，糟醅用量大于4％。
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