In combination with the traditional brewing process, the wine is combined with an ancient cyanobactinary cask, with a volume of 500 kg, specially designed evaporated rice drums, combined with modern high-tech techniques co-fermentation with a variety of biological micro-organisms, with special icing rice from the western gang and abdomen water as raw materials, and with a finely cooked rice-type gin-meal. Rewriting the history of rice brewing at no more than 18 degrees, increasing the level of rice bourbon to 52 degrees, is now a very high degree of rice bourbon in the world. It took two years for the wine to be stored in a special storage container (dinnamon) before opening the mountain door for the wine, which is pure rice, original juice, original taste, original colour, fragrance, light amber color, sweet entrances, ancient platitudes, infinity, intoxication, perfect for the green white wine standard, and a new chapter in china’s white wine industry。