Liuhuai rice wine is a rice-brewed liquor. It uses high-quality rice as the main raw material. The finished wine is made through soaking rice, steaming rice, cooling, adding wine cakes, saccharification, fermentation, multiple steaming, filling and aging. The main varieties of Liuhuai rice wine are three types: Sanhua, Siao, and Wuao (Wujiapi). It can be said that "materials are put in before the season and wine is produced after the season". The entire production cycle is more than three months, and the aged wine is not wholesaled until three years later. The brewing of Liuhuai rice wine is saccharified for 36 hours, fermented at a constant temperature of 24 degrees for more than two months, and distilled multiple times to extract wine. The process is complex and strict, the product is green and environmentally friendly, and no substances are added for blending, thus forming a unique brewing style such as smooth throat, strong fragrance, and no intoxication. There are 11 large and small wine shops in Liuhuai Village, with an annual total output of 620,000 kilograms, accounting for one-third of the county's rice wine production. Its unique brewing technology has gradually radiated to surrounding towns, villages, and villages, forming a hometown of rice wine production. The distribution is wide and the coverage is large.