Naxi Yin Wine

Naxi Yin Wine

　　Yin wine (pronounced “yin” as in “print”) is a traditional brew of the Naxi people in Lijiang, Yunnan. The term “Yin” (窨) refers to an underground cellar; thus, Yin wine is wine fermented and stored in such cellars. It is made from barley, sorghum, and wheat. The wine has an orange-red hue, a sweet and fragrant taste, and fills the room with aroma once opened. It is smooth and refreshing to drink, uplifting and cheerful, making it hard to put the cup down, and is also believed to have life-extending benefits. Naxi Yin Wine has a long history, with large-scale production dating back to the Daoguang era of the Qing Dynasty. Many families would bury several bottles of Yin wine when a child was born, only to unearth it for guests when the child grew up and became engaged. Though not easily intoxicating, the effects of this wine linger long after drinking. Since the Third Plenary Session of the 11th Central Committee, Yin wine has seen significant development, with an annual output of over a hundred tons, earning fame both at home and abroad.