Special topics on traditional fermentation

One production cycle per year, two kinds of fermentation (yin-yang fermentation), three typical bodies (mellow and sweet, sauce-flavored, cellar bottom), forty days of koji-making fermentation, May Dragon Boat Festival koji-making, six months of storage, seven times of wine taking, eight times of koji-adding, stacking, pool fermentation, nine times of cooking, and ten kinds of techniques (high temperature koji-making, high temperature stacking, high temperature wine receiving, multiple rounds)