Black rice wine takes inheriting the filial piety spirit as its own responsibility, takes Yixing specialty black rice as raw material, ferments to15, tastes sweet, just right, warms the body and mind, just like the warm feeling of maternal love, gives people a glimpse of memories of black rice made by their mothers as children, and is a new, fashionable, health-preserving tonic wine, which inspires drinkers to be more filial.

Yellow rice wine is a kind of brewed wine made from grains and wheat koji or Xiaoqu as saccharifying starter. Historically, the raw materials for the production of yellow rice wine were millet or millet (millet: commonly known as millet scientific name: Setaria italica, China was called "millet" in ancient times. Millet: also known as yellow rice, it is the fruit of millet without shell, which is slightly larger than millet and yellowish in color. ）。 In the south, rice (especially glutinous rice) is widely used as raw material to brew yellow rice wine. Since the Song Dynasty, the political, cultural and economic centers moved southward, and the production of yellow wine was limited to several southern provinces. During the Southern Song Dynasty, the production of soju began, and the Yuan Dynasty began to gain popularity in the north. The production of yellow wine in the north gradually shrank, and the people in the south who drank soju were not as common as those in the north. In the south, the production of yellow wine was preserved. During the Qing Dynasty, the yellow wine in Shaoxing in the south dominated both at home and abroad. Yellow rice wine production is mainly concentrated in Zhejiang, Jiangsu, Shanghai, Fujian, Jiangxi, Guangdong, Anhui and other places, with a small amount of production in Shandong, Shaanxi, Dalian and Hebi, Henan.