Lidu sorghum wine is a traditional wine of Jiangxi Province, which has a brewing history of more than two hundred years, and is named after the town of Lidu in Jinxian County, Nanchang. The degree of the wine is 56 degrees. The color of the wine is clear, the aroma is rich, and the taste is mellow and sweet. It sells well in the national market and is popular among consumers, and was named Jiangxi Famous Wine in 1962. According to the county record: in the middle of the Qing Dynasty, Li Du had the habit of brewing shochu with the local specialty of high-quality glutinous rice as the raw material. At the end of the Qing Dynasty, Lidu Wanmao Winery collected folk brewing technology and introduced a new technology of fermenting white wine with rice as raw material, using large quartz as saccharification fermentation agent, and fermenting in tanks and brick cellars on the basis of glutinous rice wine. Lidu sorghum liquor was thus developed, and the number of liquor-making workshops increased to seven. Due to the mellow, pure and fragrant flavor of the liquor, it became famous and widely sold. The highest output of the town once reached 400,000 pounds, which was sold well in Gan, Zhejiang, Hubei, Anhui and other provinces. Lidu town is located in the middle and lower reaches of the Fu River, close to the banks of the Fu River, a beautiful environment, fertile land, good quality rice, is a good raw material for brewing. What's more, the clear and transparent underground water all year round is refreshingly sweet and contains trace minerals, which is a rare water for making wine.