The red sorghum feature: raw material: selects the local quality little sorghum as a raw material, before it is used, through impurities, damp, decomposition, etc., to ensure that the raw material particles are full and without impurities. The deep well springs of the dragon springs are used as a source of water. Process: high temperature, high temperature lubricant, high temperature pile. High-quality sorghum, high-quality sorghum, first fermentation using the traditional old-age silo solid-state process, after the first fermentation cycle, first selection of high-quality sorghums, back-seat re-sealed into the cellar of double fermentation, and multi-microbial interactions during fermentation. The process is food-intensive, has long fermentation times and has high production costs. Storage: pottery sealed. Semi-dwelling storage, scientific cooling and temperature control to ensure a constant and wet cellar. The time is right, the time is right, the time is right, the time is long, the time is running, the sun and the moon are inhaled, and the time is natural. It eventually forms a sorghum-coloured liquid. Characteristics: this color is red, [sorghum colour], and contains glucose, amino acid, sweetness, etc., exclusively from small red sorghum natural fermentation, with certain nutrients. There is a difference between the nature of the naturalisation of white wine. The uniqueness of the person, the tenderness of the entrance, the sweetness of the mouth, the obscurity of nature, the fragrance of the fragrance and harmony, the persistence of the empty cup, the uniqueness of the person, the longness of the resonance, the lack of a head, the lack of a mouth。