Dry-pressed yellow rice wine in the market is favored by many consumers because of its special production technology, limited output and generally expensive price, but rich nutrition.
The so-called dry pressing of yellow rice wine is to directly squeeze the fermented yellow rice wine lees to get yellow rice wine. Different from liquor distillation, the stock solution of yellow rice wine and distiller's grains are fermented together, and the distiller's grains should be separated from liquor before bottling. The fermented stock solution was separated by some tools and became the final finished yellow wine. Dry-pressed yellow rice wine does not have the so-called blending adulteration phenomenon, and belongs to naturally fermented white wine.