Shaoxing yellow rice wine has a long history. It has been popular since the Spring and Autumn Period and the Warring States Period. After Qin, Han, Tang, Song, Yuan, Ming and Qing dynasties, it gradually developed into one of the traditional pillar industries in Shaoxing. Shaoxing yellow rice wine has always been famous all over the world, and there is no lack of tribute. In the Ming dynasty, it began to be sold abroad. In ancient times, Shanyin Yewanyuan Winery produced excellent wines, which were mainly sold to Japan and South Pacific islands. In 1915, Shaoxing Jinji Liquor, Qian Yucui Liquor and Fangbailu Liquor won the gold medal and silver medal respectively at the Panama Pacific Expo in San Francisco, USA, and their products were exported to London, new york, the United States, Tokyo and Japan.

In p>1929, he won the gold medal at the West Lake Expo in Hangzhou. After the founding of the People's Republic of China, Yuanhong wine, Jiafan wine, Xiangxue wine, Shaanxi wine and flower carving wine won 7 international gold medals, 5 national gold medals and 3 provincial and ministerial awards respectively. In recent years, microbial fermentation technology has been applied in the production of yellow rice wine koji, and the focus is on the brand.

It is difficult to find out when Shaoxing wine originated. At present, it can only be inferred by cultural relics and archaeology. It is preliminarily believed that Shaoxing, which is located between Hemudu culture in Yuyao and Liangzhu culture in Hangzhou, should have its origin synchronized. The evidence is that Hemudu culture unearthed a large number of grain (rice) and pottery similar to wine vessels. It is speculated that Shaoxing wine should have originated in the middle period of Hemudu culture 6 years ago.

When you enter the museum, you will first see the introduction at the beginning: among the three ancient wines, yellow wine, beer and wine, only yellow wine comes from China. According to legends and historical data, Wang Shaokang (also known as Du Kang), the fifth generation of Xia Dynasty, was the originator of China wine industry. According to legend, he forgot to eat the food he brought when he was grazing in his youth. After a period of time, he found that the leftovers had changed their taste and the juice produced was sweet and abnormal. After repeated research and thinking, he finally discovered the principle of natural fermentation, and then deliberately followed suit and constantly improved, and finally formed a complete brewing process.