We don't make wine in summer and koji in winter. The birth of good wine also has its nodes. Really good wine is only brewed in spring. Brewing is a process of microbial fermentation, and brewing excellent wine is a process of creating the best growth activities of microorganisms. Grain Rain season is the most suitable time to make wine in a year. At this time, the average temperature is between 2 and 22 degrees, which is the most exciting and nervous for moderate craftsmen. The fermentation temperature of wine in this period is suitable, which can make the taste of wine rich and make it the most proud wine for gentle craftsmen.

Brewing in Grain Rain is the first time that a moderate brewer has tried his hand at nature in a year. Mastering reasonable fermentation technology is a prerequisite to ensure wine yield and quality, and reasonable climatic conditions are the key to wine quality. At this time, the quality of wine is also crucial. The water quality in spring is the best. Water source is an important factor affecting wine quality. In Grain Rain season, the temperature rises slowly, with sunny and rainy days. The most suitable temperature and humidity, correctly guide the direction of microbial fermentation, awaken the creatures in fermented grains, and brew into fresh, tender and delicious best wine. Because this is the most suitable time to make wine, it can produce high-quality wine, so gentle craftsmen are more careful and treat these gifts from the season with rigorous and delicate techniques.