Although due to historical reasons, the origin of yellow rice wine is mainly concentrated in four southern provinces and one city (Zhejiang, Jiangsu, Shanghai, Jiangxi, Fujian), there are also a small amount of development in other places. For example, it is also found in Shandong in the north. Jimo old wine is a typical representative of millet yellow wine in the north;

Traditional yellow rice wine is divided into four categories, taking Shaoxing wine as an example and Yuan red wine as the representative dry wine. Semi-dry wine represented by yellow rice wine; Semi-sweet wine represented by good brewing; Xiangxue wine is the representative of sweet wine.

Among the big families in Jiangsu, Zhejiang, Shanghai and Fujian and intellectuals with certain cultural literacy, their loyalty to yellow rice wine is relatively high. People who drink rice wine often have the "golden mean" character of rice wine, which is neither strong nor light, mellow and simple. Drinking yellow rice wine is not used to quench thirst like beer, but suitable for fast drinking, unlike strong liquor, which needs to be "suffocated" to realize its fragrance and taste. Yellow rice wine has the same profound cultural connotation as wine, and even its cultural connotation is deeper than wine. To appreciate the infinite taste of Chinese quintessence yellow rice wine, we need correct drinking methods.

Yellow rice wine is rich in nutrition and is called "liquid cake". Its nutritional value exceeds that of beer and nutritious wine called "liquid bread".