the main raw materials are glutinous rice and red yeast rice. the medicinal white koji is brewed with sixty aftertaste, nourishing and aromatic Chinese herbal medicines., the color is yellowish-brown, clear, transparent and lustrous. Some old wines on the market are dark in color because they are too much caramelized with added sugar rather than the result of a long aging period. Therefore, as a cooking condiment, it will affect the color of dishes and produce burnt bitterness; The sugar content of Minjiang old wine is relatively moderate, and the taste can not only ensure the delicious, refreshing and mellow characteristics of the taste, but also overcome the defects of burnt bitterness and astringency caused by excessive sugar content in the old wine on the market, which is highly praised by chefs. Minjiang old wine adopts unique traditional craftsmanship in the brewing process, using high-quality white glutinous rice, and the famous "red yeast" and "yaobaiqu" as saccharification starter. Monascus is a special product in Fujian, containing special biological red pigment and has a special aroma; Yaobaiqu is made from more than 60 kinds of precious Chinese medicinal materials such as Angelica, Eucommia, Chuanxiong, Gongding tonic and aromatic Chinese medicinal materials: Winter Brew In the spring, it is fermented at low temperature for about 90 days, then pressed, sterilized, and poured into the wine jar, sealed and aged for one to three years, so that the natural fragrance is produced