Rugao is located in the north of the Yangtze River Delta. It is located at the “T” intersection of the Yangtze River and the Yellow Sea. It has more than 300 longevity elderly people over 100 years old. It has been recognized as one of the world's six longevity towns by the International Natural Medicine Association and the World Changshou Township Science Certification Committee. . Among the centenarians, 66.2% of the real-time rice wine and homemade rice wine are often used. For example, glutinous rice wine has become one of the passwords for longevity, such as 皋 yellow wine and Rugao longevity.

Ancient Ruyi is the origin of Qingdun culture. It is inferred from the unearthed carbonized rice and wine vessels that Qingdun people began to brew yellow wine 6,000 years ago. For example, the reason why the yellow wine has the long-lived magical effect is inseparable from the unique geographical location, soil structure, water quality and climatic conditions of Rugao, and the unique natural fermentation process of the yellow wine, which makes the taste style unique. Yellow wine. Rugao has a long history of brewing rice resources. Jiang Dynasty Jiang Tong said in the "Wine Cellar": "There is no end to rice, and it is devoted to empty mulberry, stagnation and scent, and long-lasting scent. This is because of this, it is not by odd side." It is the origin of grain brewing yellow wine. . For example, in the 1970s, the Qingdun site, which has a history of more than 6,000 years, is a cultural site of the Neolithic Age. Mr. Zhang Min, director of the Nanjing Museum of Archaeology, found that: “The green rice planted by Qingdun, the excavated carbonized rice is hemiplegic rice. This rice is cooked and left to ferment, and the juice flowing out is sweet and fragrant. There is aroma of wine. Over time, the ancient people of Qingdun have mastered the rice fermentation technology and consciously made rice wine...". The culture of cultural wine such as glutinous rice wine is actually the inheritance of history and the extension of culture. Today, when the cauliflower is opened in March and April each year, the farmer's own rice wine is used to call it “cauliflower yellow wine”. This traditional folk winemaking history dates back to 3,000 years of ancient history. According to Tongzhou Zhi, it is recorded that in the summer, the farmer always has to go straight to the glutinous rice, in order to prepare for the pastry or the wine. At the end of the village, at the intersection, you can see everywhere in the hotel, a few square tables in the store, some long benches, there are spiced tea, pig's head meat, small fish and shrimp, and other peanuts everywhere. Waiting for the evening after sunset, the hotel is brightly lit, the wine merchants are eager, yelling, and not so busy... Born and raised in the late Ming and early Qing dynasty, Li Yu was born in Kangxi ten years (1671). In the Department of Drinking and Drinking, he mentioned many times that “the porridge is cooked, the rice is sold, the rice is brewed, and the wine is served”. In the Rugao area, there are “Sanding, Dachang, and Eight People”, and only one of them is “Dachangchang” which is Xu Dachang Winery. As a historical and cultural ancient city, Rugao is a gathering place for literati. Known as the "four sons", such as the historical celebrities of the ruins of the country, to make friends in the world, to drink friends, poetry and poetry, they were drinking like a yellow wine. One of the protagonists in the "Dongyi Sanshou", a famous painter of the Qing Dynasty, was the king of the two. At the beginning of the Qing Dynasty, if Xu Yuanbo was sentenced to death by the anti-Qing, his wife Zhu was sentenced to be a slave to the northeastern flag. Wang Xiong, the county magistrate responsible for the poor settlement, was felt by Xu’s righteous decree, in order to save Xu’s widow, Zhu’s wife, and his wife’s wife. On the way to the northeast, Wang Xiong and his wife were prepared to sip a few altars of rice wine and drink all the way to keep out the cold. The Wang Xiong and his wife ran out of the country for many years, and later they were redeemed by gold. The Wang Xiong and his wife returned to Ruyi, and they became a historical story. Mr. Qin Hanzhang, a contemporary wine industry leader, personally made a poem of drinking wine: a long river east to the first, a straw weave tolerant salt; a white stem often eaten, and a yellow wine is all life. Rugao currently has more than 30 yellow wine producers, mainly concentrated in Baipu Town, Rugao City, with an annual output of more than 60,000 tons of rice wine. The products are exported to Southeast Asia, the United States, Europe, Africa and other countries and regions.

Such as the quality and technical requirements of 皋 yellow wine, raw materials 1. Rice: Select high-quality rice cultivated in the scope of protection, the quality meets the national rice related standards. 2. Daqu: The real estate red wheat is used, which is made by traditional koji making process. 3. Brewing water: use groundwater within the scope of protection, the water quality meets the national drinking water standard, pH 6.5-7.5. Second, the koji process 1. Process: 2. Process points: 2.1 Roll the wheat into 3-4 pieces per granule, add water (20% -25%), mix the simmer until the hand is held into a group, let go In the state, the curved material is placed in the curved mold and solidified and cut into pieces. 2.2 After the pile is closed, the doors and windows are closed. After 50h-60h, the product temperature reaches 50°C-55°C, and the temperature is lowered appropriately. After entering the house for about 6d-8d, the temperature of the product will return to room temperature. 2.3 After entering the house for 20 days, dry the song in the cool and ventilated place outside. 2.4 The koji should be carried out on the lunar calendar. 3. Water content: water content ≤ 16.0g / 100g. Third, the winemaking process 1. Process: 2. Process points: 2.1 Impregnation: rice is immersed in local groundwater, 24h in winter, 16h-20h in spring, remove and rinse. 2.2 Cooking: Continuous cooking at a steam pressure of 0.18 MPa to 0.24 MPa and a temperature of 105 ° C for 30 min to 40 min. After cooking, the rice grains should be hard and soft inside, loose and not sticky, cooked and not rotten, uniform. 2.3 Rice dumping: The steamed rice is rinsed with warm water at 38 ° C - 42 ° C. 2.4 Feeding the rice: After the water is poured, the rice is fed the next day, and the temperature is controlled at 25 °C - 28 °C. 2.5 After-fermentation: The sputum is fermented in the tank for about 10 days, and the large tank is drawn into the tank to carry out the post-fermentation. 2.6 Sealing the altar: After sterilizing into the jar, quickly seal the altar with cotton white paper, waterproof paper and greaseproof paper. 2.7 Aged: The aging time is more than 3 years. Fourth, the quality characteristics 1. Sensory indicators: color such as agate, clear and transparent, fresh and refreshing, rich aroma, long aftertaste, unique style. 2. Physical and chemical indicators: 3. Safety and other quality technical requirements: Product safety and other quality technical requirements should meet the requirements of relevant national standards.

Apply to：
If the producers within the scope of the production of glutinous rice wine can submit an application to the Rugao Municipal Market Supervision Administration for the use of the “Special Mark for Geographical Indication Products”, they will be reviewed by the Jiangsu Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing organization of Rugao Yellow Wine is selected by the Jiangsu Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.