Hakka Red Rice Wine

Hakka Red Rice Wine

　　Every year on the ninth day of the ninth lunar month, the Hakka people and locals in Wan’an would traditionally use locally grown glutinous rice and yeast to brew “jiuniang” (a sweet fermented rice base) in preparation for serving honored guests during the Spring Festival. Meanwhile, Hakka families living in the mountains often seal their freshly brewed jiuniang in cellars for over two years until the Spring Festival arrives, when it is unearthed and enjoyed as aged red rice wine. The longer it ages, the more fragrant, mellow, refreshing, and lingering its taste becomes — making it a premium choice for entertaining guests among the Hakka people.