Gu Yue Long Shan Huangjiu uses quality glutinous rice, wheat and water from the Jian Lake as raw materials. And its brewing technique has a history of thousands of years. The brewing process strictly follows the ancient traditions. Wine yeast is made in Lunar July, wheat koji in Lunar August and fermented rice wine in Lunar September. On begining of Winter, raw materials are put into production and the brewing process starts. After a unique complex fermentation process that lasts over 90 days, processing and decocting start on Beginning of Spring of the following year. Then, the wine is filled into jar and sealed by mud and carefully stored. The rice wine will finally achieve a top-grade quality after being stored for several years or even decades.