The origins of fermenting and drinking wine in China go far back in time. The early Chinese either used wine as a libation to their forefathers to express reverence, or indulged themselves while writing poetry or prose, or toasted their relatives and friends during a feast. As early as in the Shang dynasty of the 18th century through the 11th century B C, the use of grain to make wine had become widespread. Each part of the nation used different grains to produce yeast. Of Rice Wine Rice wines were the most popular alcoholic drinks for the Chinese in ancient times, and are still one of the most well-liked liquors, especially in south China.
Rice wines are popular among all classes of the native population.
They are consumed in very large quantities during festivals and at social gatherings, especially in winter. They are served on holidays and at wedding ceremonies in the homes of the rural folk as well as the urban dwellers. They are normally warmed to about 35-40 degrees. Yellow Wine Yellow Wine is the most popular wine in China. It is made from non-glutinous rice by mixing wine yeast starters as saccharifying ferments and produced by fermentation with traditional technology.