Shaoxing rice wine has a history of two thousand years. The traditional brewing techniques accumulated by generations of winemakers through continuous repetition and exploration are the foundation of Shaoxing wine and the soul that can never be abandoned or changed. Shaoxing rice wine has always emphasized winter brewing. The temperature in winter is most suitable for brewing, especially the rice wine brewed around winter, which is the best of the year.

Pagoda Brand Shaoxing rice wine uses high-quality polished glutinous rice soaked in Jianhu water for eighteen days, undergoing lactic acid fermentation, and then steaming the rice. After the glutinous rice is steamed, it is manually transported to the workshop and poured into large vats. wheat Qu (koji), Jianhu water, etc., are added, entering the early fermentation process, namely, the vat fermentation. The brewing technicians, especially the master brewers, carefully control the fermentation of each vat of wine based on the intensity of the wine aroma and the temperature. After the early fermentation is completed, it is transferred to open-air storage for the later fermentation. The wine mash needs to continue to ferment in these wine vats at low temperatures in the winter for three months to mature into wine. After fermentation, the wine is pressed and heated. Pressing the wine is to remove the wine lees, and heating the wine is to sterilize it. After these steps, the brewed wine is poured into jars and transported to the warehouse for storage.

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