As a kind of health wine with beauty and health care function, yellow rice wine is not recognized by most people. It has been playing the role of seasoning wine in the kitchen, and few people are interested in it at the dinner table, which makes it difficult to expand the yellow wine market today. In fact, yellow rice wine was highly regarded in the past. For example, Lu Xun mentioned in "The True Story of Ah Q" that Kong Yiji often likes to warm a pot of yellow wine and ask for a small dish of fennel beans, so he just sits quietly all day. This can be regarded as Mr. Lu Xun's admiration and propaganda of yellow rice wine. However, the gradual decline of rice wine in modern times is actually related to rice wine itself. Therefore, if rice wine wants to enter the mass market, it is necessary to analyze the reasons for its decline.

First of all, the degree of yellow rice wine is low, and the entrance throat always feels a faint swill smell, and the taste is not popular with the public. For some people who are used to drinking white wine, yellow wine is even less prickly, resulting in the situation that only 20% people sell 80% yellow wine, thus forming the self-entertainment of yellow wine production, that is to say, the taste of yellow wine is only suitable for some consumers, which is beyond doubt.

Secondly, the yellow rice wine market is chaotic. At present, there are many series of yellow rice wine on the market, such as rice wine, double rice, multi-meter, cooking wine and so on. At the same time, most supermarkets put condiments such as pearl sauce and soy sauce in a counter instead of alcoholic drinks, which also misled some consumers. This consumption misunderstanding is directly related to the market positioning of manufacturers. It is precisely because the market of yellow rice wine was positioned on spices at the beginning, and the marketing strategy, products and name specifications were not adjusted in time, which changed the taste of the public and the requirements of different groups for alcohol content, so that yellow rice wine lost its consumers, was marginalized and gradually faded out of the market. Yellow rice wine cannot be served, and it is difficult to see the shadow of yellow rice wine at Chinese banquets; Although rice wine is nutritious, it is still excluded from the banquet.

If we really want to make yellow rice wine move from kitchen to dining table and from "eating" to "drinking", the key lies in the enterprise repositioning the yellow rice wine market, stepping out of the static regional model and correctly guiding consumption. Of course, there is still a long way to go to make consumers accept that yellow wine is mainly used for drinking and secondly used as seasoning. We Pearl Red have been working hard to make the most delicious rice wine on the table.