The invention discloses a novel culture method of Luzhou-flavor liquor pit mud and belongs to the field of liquor brewing. The novel culture method of Luzhou-flavor liquor pit mud comprises the following steps of carrying out one-grade culture by starter containing high-quality pit mud extract and caproic acid bacteria which are rejuvenated by a caproic acid bacteria synthesis culture solution and is preserved in a sandy soil tube, adding uniformly caproic acid bacteria to carry out second-grade and third-grade culture, adding dissolved 60g of dipotassium hydrogen phosphate, 60g of sodium acetate, 30g of magnesium sulfate and 1L of high-quality pit mud extract into a yeast autolytic culture solution to carry out forth-grade culture, adding dissolved 700g of dipotassium hydrogen phosphate,700g of sodium acetate, 350g of magnesium sulfate, 1kg of high-quality pit mud, 9kg of wheat koji powder and forth-grade starter into the yeast autolytic culture solution for fifth-grade culture, mixing well 40kg of clay, 60kg of sludge, 10kg of fresh vinasse, 10kg of wheat koji, 10kg of fresh yellow water, 1kg of bean cake powder, 1kg of high-quality pit mud, 0.2kg of dipotassium hydrogen phosphate, 0.2kg of sodium acetate, 0.1kg of magnesium sulfate and 4kg of 30 degrees of liquor by stirring, and carrying out culture for 30 days to obtain novel pit mud. The novel culture method of Luzhou-flavor liquor pit mud can be utilized for production of liquor and is an innovation.