Originated in the late northern Wei Dynasty, the brewing technique of the Mulberry Wine has a history of more than 1,500 years. Mulberry Wine belongs to fresh scent Daqu (yeast for making hard liquor) liquor. With its unique and exquisite brewing technology, it has created a precedent of famous wines in China. Because Qu (yeast for making hard liquor) of Mulberry Wine is made when mulberry becomes ripe and falls down on June 6th every year, and the liquor is brewed with Qu (yeast for making hard liquor) and water on September 9th when mulberry leaves fall and then sealed the wine. After autumn and winter when leaves fall and branches dry, the wine is unsealing when mulberry is mature in the coming year. Therefore, there is a saying that "in the year when the same branch is withered and the time when the fallen mulberry is dry, then it can be drunk, so the liquor got its name".
The “Brewing Technique of Mulberry Falling Liquor” was listed on the intangible cultural heritage list of Shanxi Province in 2010.
