Relying on the unique brewing environment of a thousand years, following the ancient secret recipe and precise proportioning, and naturally matured by cellar aging, it is soft and sweet in the mouth, with a long aftertaste that does not dissipate.

Adhering to the “seven musts” (people must be refined, distiller's yeast must be timely, the vessel must be clean, the fire must be slow, the water must be sweet, the grain must be full, and the vat must be wet), each process is controlled by non-heritage inheritors to ensure that the wine is mellow and full-bodied.

The “red pearl” sorghum from Lvliang and Jinzhong is strictly selected as the bone of the wine, and the “divine spring water” from the local well is the soul of the wine, which is a symbiosis of water and earth to interpret the heavenly and human realm of oriental brewing.

With the double support of the National Pure Grain Solid State Fermentation Certification and ISO9001:2008, the quality is as good as ever after five core passes, seventeen standardized processes and seventy-two precision tests.