Jinhua wine is made from refined white glutinous rice, saccharified and fermented with red yeast, rice koji, white koji and wheat koji, and then brewed in batches and cans according to the traditional feeding method. The brewing time is strictly limited to the winter solar term from the beginning of winter to beginning of spring. With the specific technological requirements of "Brewing Winter Wine with Winter Slurry and Winter Water" and the unique technological process of post-fermentation, the fermentation is very full, and the general production cycle is more than 5 times longer than that of flexible yellow rice wine, and the press is full. Jinhua wine has its own unique and delicate brewing method in the process of koji making, fermentation, squeezing and storage, so the finished wine not only has the unique color and taste of monascus, but also has the unique fresh and fragrant quality of white koji. This unique Jinhua wine produced by red and white koji brewing method is golden and clear in color, rich and fragrant in aroma, rich and soft in body and delicious in taste, which is deeply appreciated and cherished by drinkers.