In ancient times, liquor was not all liquor, but also yellow wine. Yellow rice wine is one of the oldest liquors in the world, and the quality of yeast koji determines the quality of liquor. Originated in China, it is only found in China, and it is called the three ancient wines in the world together with beer and wine.

About 3000 years ago, in the Shang and Zhou Dynasties, China people invented the double fermentation method of distiller's yeast and began to brew a large number of yellow rice wine. Yellow rice wine has a wide producing area and many varieties, such as Jimo Old Wine in Shandong and Mr. Huang Yellow Rice Wine in Ganzhou.

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In ancient times, agriculture had not yet arisen, and our ancestors lived a life in which women picked wild fruits and men hunted. Sometimes the picked wild fruits can't be eaten, so they are stored. Because there is no fresh-keeping method, the fermentable sugar contained in wild fruit will ferment when it meets mold and yeast in the air.

Produce fruit with wine flavor. This phenomenon of natural fermentation made the ancestors have a vague understanding of fermented wine, and accumulated experience in brewing wine with wild fruits for a long time. Although this wild fruit wine is not called yellow wine, it provides a rare inspiration for future generations to brew yellow wine.

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