Culture and origin of Chinese rice wine?

Artificial brewing is the manufacture of pottery. Otherwise, there is no way to brew. In the Yangshao culture site, there are both pottery jars and pottery cups. From this, it can be deduced that about six thousand years ago, artificial brewing began. There is a saying in Kong Congzi: "Yao and Shun had a thousand bells." This shows that wine was already popular in the society at the time of Yao. The word "thousand bells" signifies that it was a primary fruit wine. According to the Records of the Grand Historian, Yidi made a "purpose-built wine" and offered it to Dayu, which was the beginning of the use of grain to brew wine. After the Xia, through the Shang and Zhou Dynasties, the Qin and Han Dynasties, and even the Tang and Song Dynasties, wine was made by steaming fruits and grains, fermenting them with added currants, and pressing them to produce wine. Many Westerners think that rice wine is a Japanese creation, but it was actually the first alcoholic beverage brewed by the Chinese. The technology for brewing sake in Japan was introduced from China. As early as 1500 B.C., Chinese oracle bone inscriptions mention the use of alcohol in rituals, and in the 8th century B.C., ancient Chinese poets wrote poems depicting people getting drunk. As late as around 1000 B.C., China invented the technology of fermentation and brewing, which made the alcohol content of wine at least three times higher than that of ordinary beer. China's superior brewing technology lies in the fact that it was the first country to use quartz to make wine, and it was also discovered that to increase the alcohol content of wine, it was sufficient to keep adding cooked and soaked grains during the fermentation process. This was the world's first brewing technique, and it produced a highly concentrated beverage. It was only a few centuries ago that this technology spread to Japan and other countries around the world. Therefore, it can be said that it was China that first invented rice wine.