Baipu Yellow Wine

Baipu Yellow Wine

　　Baipu Yellow Wine boasts a history of several thousand years and is often hailed as “liquid bread.” Made purely from rice using a unique brewing technique that draws on millennia of craftsmanship, it is rich in over twenty essential amino acids and various trace elements vital to the human body. The wine contains up to 2550 milligrams of the eight essential amino acids that the human body must obtain from food. With its low alcohol content, it is often consumed to invigorate the spirit and refresh the mind, while also promoting blood circulation, strengthening the spleen, and benefiting overall health. The “Shuiminglou” brand of Baipu Yellow Wine is a high-quality product of Jiangsu Province, a key protected product, and exempt from export inspection. It won the gold award at the 1993 Tokyo International Food Expo and the 1995 Beijing International Food and Processing Technology Expo. The “Rutong” brand of Baipu Yellow Wine is a renowned product of Nantong City, a key protected product, a Jiangsu Provincial famous-brand product, and a customer satisfaction product. Baipu Yellow Wine is now sold in more than ten provinces and cities across China, with some exports, and is highly favored by consumers.

　　In the fifty-fifth year of the Kangxi reign during the Qing Dynasty (1716), a family surnamed Zhang from Shaoxing, Zhejiang, settled in Baipu, Rugao, and established a brewery to produce yellow wine. Later generations of the Zhang family inherited the ancestral secret recipe, using locally sourced premium rice as the main ingredient, along with medicinal liquor and wheat koji as saccharification and fermentation agents. They employed the traditional Jiafan (increased-rice) wine brewing technique to carefully craft the yellow wine.

　　Renowned as “liquid bread,” Baipu Yellow Wine is rich in over twenty essential amino acids and various trace elements. With its low alcohol content, it is often consumed to invigorate the spirit and refresh the mind, while also promoting blood circulation, strengthening the spleen, and benefiting overall health. It has won the gold award at the 1993 Tokyo International Food Expo and the 1995 Beijing International Food and Processing Technology Expo. It is currently produced by Nantong Baipu Yellow Wine Co., Ltd.