Abstract: Taking the northeast japonica sorghum, Zigong local sorghum and Luzhou glutinous sorghum as experimental subjects, the fermentation characteristics of these three kinds of sorghum simulated luzhou-flavor liquor during fermentation were studied under the laboratory conditions by temperature-controlled. The samples were taken regularly and analyzed. After the end of the fermentation, the distilled grains was subjected to distillation. The results showed that Luzhou glutinous sorghum had a better effect on starch decomposition, utilization and alcohol production, and the liquor yield was 33.9%, which was better than 31.7% of Zigong local sorghum and 27.3% of northeast japonica sorghum. At the same time, in the fermentation process, the moisture content, acidity and microbial number of the distilled grains of Luzhou glutinous sorghum were more suitable for liquor brewing. Therefore, Luzhou glutinous sorghum was more suitable for the brewing of luzhou-flavor liquor than Zigong local sorghum and northeast japonica sorghum.