Huanxian Yellow Rice Wine has a long history. It was produced in the Ming Dynasty. Because the raw material (glutinous millet) is sufficient in output and of high quality, it has been prosperous for thousands of years and is very popular in the mountainous rural areas of Huanxian. Since the reform and opening up, yellow rice wine has been accepted by the public and has become an ideal wine for the New Year and other festivals and for friends and relatives. At present, the brewing technology of yellow rice wine has entered a stage of continuous development. Production process: 1. Material selection. It is commonly known as collecting koji. On the seventh day of the seventh lunar month every year, wheat is processed and ground into pieces, mixed with "fine herbs" agricultural yam medicine water, made into cubes, and placed in the corner of the kang for one month, which is called fermentation. 2. Filling wine. After the slack season of ten months, soak the sticky millet in water and steam it. Mix the collected medicine water, koji blocks and sticky rice. After cooling, put them in a wine jar and cover them with a sand shed. There is a wine draining hole at the bottom corner of the wine jar. 3. Fermentation. Place the wine jar in the corner of the kang to ferment for one month. 4. Drain the wine. Each drain is a layer of wine, and mix the three layers of wine. 5. Store in a jar. Tools and materials used: 1. Materials. Wheat, sticky millet, fine aromatic herbs, drinking water. 2. Tools. Wine jars, iron pots, steamers, wine vessels, wine jars. Purpose: 1. Used to entertain guests at farmers' weddings and funerals. 2. Drinking and entertaining at family banquets during the New Year and other festivals. 3. Make medicinal wine, cure diseases, warm the stomach and induce sweating. Rules and customs: 1. The alkalinity of the wine must not be too high. 2. The koji must be warmed up for 1 month, and the wine fermentation must reach 1 month, and it must be carried out in July. 3. The temperature must be appropriate and not too cold. 4. Do not add any pigments or chemicals, brew for your own use, and reward relatives and friends. 5. Generally, brewing starts during the winter when the weather is idle, and the quality is better. Information source: External Propaganda Office of the CPC Huan County Committee Information source: External Propaganda Office of the CPC Huan County Committee