Black rice wine is responsible for inheriting the spirit of filial piety, and is fermented to 15 with Yixing specialty black rice as raw material. It tastes sweet, just right, warms the body and mind, like the warm feeling of maternal love, and makes people glance at the memories of black rice made by their mother when they were young. It is a new, fashionable and health-preserving tonic wine, which encourages drinkers to be more filial.

Yellow rice wine is a kind of wine brewed with grain and wheat koji or Xiaoqu as saccharifying starter. Historically, the raw material for producing yellow rice wine was millet or millet (millet: commonly known as millet scientific name: Setaria italica, which was called "millet" in China in ancient times. Millet: Also known as yellow rice, it is the fruit of millet without shell, slightly larger than millet and slightly yellow in color. )。 In the south, rice (especially glutinous rice) is widely used as raw material for brewing yellow rice wine. Since the Song Dynasty, the political, cultural and economic centers have moved south, and the production of yellow rice wine is limited to several southern provinces. The production of shochu began in the Southern Song Dynasty, and it became popular in the North in the Yuan Dynasty. The output of yellow rice wine in the north is gradually shrinking, and drinking soju in the south is not as common as that in the north. In the south, the production of yellow rice wine was preserved. During the Qing Dynasty, Shaoxing yellow rice wine in the south dominated both at home and abroad. Yellow rice wine production is mainly concentrated in Zhejiang, Jiangsu, Shanghai, Fujian, Jiangxi, Guangdong, Anhui and other places, with a small amount of production in Shandong, Shaanxi, Dalian and Hebi, Henan.