In the southern edge of the Nanyang Basin, where Henan meets Hubei, the Danjiang River winds through the town while red wine millet ripens in the fields — this is Liuji Town, Dengzhou City, Henan Province, known as the “Ancient Town of Central Plains Yellow Wine.”
A sip of amber-colored Liuji yellow wine has been brewed from the Qin and Han dynasties to the Ming and Qing, from Fan Zhongyan’s famous line “know the flavor, stop the carriage” to today’s cross-border e-commerce overseas warehouses. Now, as a representative of “Chinese low-alcohol fermented wine,” it is knocking on the doors of markets in Japan, Southeast Asia, Europe, and North America.
A Millennium of Intangible Heritage: “Eastern Rice Wine” in Ancient Methods
Liuji yellow wine belongs to the southern branch of Dengzhou yellow wine. Its brewing history dates back to the Qin and Han dynasties, flourished during the Three Kingdoms period, and was presented as a tribute to the imperial court during the Ming Dynasty. In 2011, “Liuji Yellow Wine Brewing Technique” was inscribed on the Henan Provincial Intangible Cultural Heritage List.
It follows the ancient “Six Principles”: the grains must be uniform, the yeast must be timely, the water must be fragrant, the pottery must be fine, the steaming must be clean, and the heat must be precise. Using Danjiang River source water (rich in strontium, calcium, magnesium, and over 10 trace elements), paired with the Nanyang Basin’s unique red wine millet and premium glutinous rice, and supplemented with wild June chrysanthemum and smartweed to make a hundred-herb wheat starter — the process includes soaking, steaming, cooling, fermentation in jars, stirring, pressing, pasteurization, and aging in ceramic jars for a thousand days before the wine is ready.
The finished wine is “yellow without added color, sweet without added sugar, fragrant without added seasoning.” Amber and translucent, it balances the five tastes of bitter, sour, fresh, sweet, and astringent, with a rich amino acid profile. Industry insiders call it “liquid cake.”
Industrial Cluster: From 800 Family Workshops to Export Powerhouses
Liuji Town has promoted a “1+N” yellow wine cluster model: the town now has 67 backbone enterprises and over 800 workshops, with annual yellow wine output exceeding 15,000 tons and output value of about 120 million yuan, driving employment for over 2,000 people. At the Dengzhou city level, annual yellow wine production capacity reaches about 30,000 tons with annual output value of about 300 million yuan.
A clear梯队 has taken shape:
- Guangzhao Wine Co., Ltd. (predecessor: Liuji Winery, founded 1932): an ecological park of over 80 mu, annual output of over 6,000 tons, 26 series, certified as an “Eco-Origin Product,” and home to a master brewer workshop.
- Laohuzhou Yellow Wine: provincial intangible heritage, winner of the 2016 China Alcoholic Drinks Association “Qingzhuo Award,” and eco-origin label.
- Liuji Wine Co., Ltd.: nine categories and over fifty varieties, launching lychee rice wine and sparkling yellow wine, with 70% of orders placed online.
- Qianlu Yuchi Wine Co., Ltd.: brands including “Qianlupo” and “Yuchipo,” with products reportedly exported to over 30 countries including Japan, Southeast Asia, and Europe and America.
Seven enterprises have obtained provincial SC licenses, and seven backbone companies are joining forces to go global — Liuji has moved from “home brewing” to “global orders.”
Breaking into Foreign Trade: From Munich Exhibition Booths to Overseas Warehouses
With its low alcohol content (typically 14–20% ABV), smooth profile, strong food-pairing versatility, and distinct cultural identity, Liuji yellow wine’s export strategy is clear:
- Target markets: Japan and Southeast Asia, where rice wine culture is familiar; Europe and North America, where the Chinese diaspora and craft beverage enthusiasts are the first adopters.
- Channels: participation in international wine and food fairs (e.g., Munich, SIAL), cross-border e-commerce platforms, and overseas warehouse deployment to shorten delivery times.
- Product adaptation: developing ready-to-drink small packages, fruit-infused rice wines, and sparkling varieties to suit international palates while preserving the core identity of traditional yellow wine.
From a small town by the Danjiang River to shelves across the globe, Liuji yellow wine is writing a new chapter — one where a thousand-year-old amber brew carries the taste of the Central Plains to the world.