Yellow rice wine is made from rice and other grains through cooking, saccharification, fermentation and filtering. There are many categories of rice wine. One of the criteria for classification is based on sugar content. According to the sugar content, rice wine is divided into four categories: dry rice wine, semi-dry rice wine, semi-sweet rice wine, and sweet rice wine. After scientific analysis and identification, these four types of rice wine happen to be the four famous brands of Shaoxing wine, namely Yuanhong wine, Jiafan wine, Shanshu wine, and Xiangxue wine.

Dry rice wine - sugar content less than 1.00g/100ML (calculated as glucose). "Dry" wine contains less sugar, and the sugar is fermented into alcohol, so the sugar content in the wine is the lowest. This wine is fermented with dilute mash, and the total amount of water added is about three times that of the raw rice. The fermentation temperature is controlled at a low level and the time interval between raking and stirring is short. The yeast grows relatively vigorously, so the fermentation is complete and the residual sugar is very low.

Color, aroma and style: mellow and refreshing taste, rich and mellow aroma, orange to dark brown, clear, transparent and shiny.