It smells good, and the entrance is mellow and fresh. The yellow rice wine collected in the Tang and Song Dynasties in Huijishan was brewed with local high-quality wheat, sorghum and glutinous rice as raw materials. Brewed after fine processing, the smell is elegant and rich, and the wine color is orange and bright. In terms of brewing, the collection of rice wine in the Tang and Song Dynasties in Huijishan adopted the traditional Daqu process, that is, glutinous rice was used as the main raw material, and various koji strains such as wheat koji and bran koji were added for fermentation. Brewing takes 3-5 years to complete, and it is mellow and fresh after drinking.