Historically, the traditional rice wine production area was Shaoxing, Zhejiang, but rice wine also produced a luscious fruit north of the Yangtze River - Jimo old wine. The book "Rice Wine Brewing" published by the Ministry of Light Industry of the People's Republic of China said: "North of the Yangtze River, the production of rice wine in Shandong Province is the most, and 'Jimo Old Wine' is particularly prestigious", which shows that the status of Jimo Old Liquor "Rice Wine North Sect" is worthy.
 
Jimo old wine, known as "old dry pressing" in the Qing Dynasty, also known as "rice wine". In 1932, there were more than 500 rice wine workshops in Jimo, with an annual output of 500,000 kilograms. After the liberation of Jimo in 1949, the county people's government established the Jimo Yellow Wine Factory based on the old tavern, and its trademark was registered as "Jimo Old Wine" in order to facilitate the difference with rice wine in other regions. In November 1987, Jimo Laojiu was awarded the special prize at the first China Rice Wine Festival held in Shanghai. In 2013, the brewing process of Jimo old liquor was selected as a provincial intangible cultural heritage. Over the years, Jimo old liquor has been in the forefront of sales and is also the most consumed rice wine brand in the north.
 
Jimo old liquor is known for its unique aroma, slightly bitter and burnt aroma, warm and mellow, and deep aftertaste. Its main raw materials for the production of millet rice, wheat malt and water, in the brewing process to inherit and carry forward the "ancient relics of the six laws", that is, "millet rice must be Qi, qu tiller must be time, water spring must be fragrant, pottery must be good, blazing must be clean, gunpowder must be obtained" - the millet used must be full and uniform, the water source must be superior in water quality, so the Laoshan spring water is selected; The koji is made in the middle of the year and aged for one year before use, so that it can produce enough saccharification fermentation enzymes; The utensils used must be clean; The most important thing is to use high heat when steaming rice, but it must be precisely controlled, so that the steamed rice is charred but not mushy, brown and red and shiny - this unique link gives Jimo old wine a unique burnt aroma.
 
Freshly made rice wine is generally lighter in color, and most manufacturers will add caramel color to give it a uniform amber color, but Jimo old wine does not use any artificial additives. In addition, Jimo Laojiu still uses earthen jars instead of large-sized tanks, which allows the wine to oxidize and esterify slowly and evenly, making it more fragrant and fragrant.
 
The alcohol content of Jimo Laojiu products is unified at 11.5%, and there is no clear classification, and its grades can be roughly distinguished by packaging. Overall, its product style is sweet, known for its traditional sweet rice wine, with a small amount of semi-sweet rice wine; It does not produce refreshing and special rice wine. The flagship product is an eight-year-old, traditional semi-sweet rice wine, which is dark yellow and shiny, with its typical aroma of burnt and dried potatoes, and has a mellow taste and sweet taste. The bottle price is 35 yuan, which is affordable. The upgraded version is 10 years old and has a more mellow and mild taste. In addition, the high-end series also has items that are 20 or 30 years old, and there is a wide range of choices.
 
In general, Jimo old wine is cost-effective, suitable for sweet drinkers, and it is a good choice for self-drinking or gifting.