His idea of mud-buried wine originated from Daughter Red recorded in Southern Vegetation, which has a history of more than 1800 years. This wine is brewed by 12987 technology (that is, making koji at Dragon Boat Festival, throwing sand at Chongyang, one production cycle every year, feeding twice, cooking nine times, fermenting eight times and taking wine seven times), and it is a pure grain Khun Sa. Let the wine body age naturally, put it in a special pottery bottle, seal it with cork and earth honey, and then bury it deep underground for two meters. Planting herbs with developed roots such as sorghum on the surface will make the wine body age faster and produce a unique pottery fragrance.
This wine does not add half spice in the brewing process, and the aroma is naturally produced by repeated fermentation in the brewing process, which makes it have the characteristics of outstanding sauce flavor, light yellow, clear and transparent body, soft entrance and no choking.