The invention discloses a series of high-efficiency producing strains of sauce-flavor characteristic aroma and its application in Chinese liquor brewing, belonging to the technical field of bioengineering. The bacterial strain provided by the present invention, which is classified as Bacillus licheniformis, is preserved in the General Microorganism Center of China Microbiological Culture Collection Management Committee, and the preservation numbers are CGMCC NO: 3961, CGMCC NO: 3962, and CGMCC NO: 3963. The strains are derived from high-temperature Daqu, a Chinese liquor, and can grow at a high temperature of 55°C. Fermented in liquid and solid media made of bran, barley, wheat, and sorghum, they can all produce an obvious characteristic aroma of sauce, and both It can be fermented and metabolized to produce C4, pyrazines, acids, phenols, and aromatic rings. The strains are used alone or in combination in the production process of sauce-flavored and sesame-flavored liquors. The quality of the produced liquors is improved, and the characteristic aroma is more prominent and longer-lasting. concentration increased.