In the fourth year of Jingde in the Northern Song Dynasty (AD 1007), there was a Taoist priest named Wang Wen who was proficient in medicine at Yongan Chengguan (Xianju County, Taizhou). When the summer solstice red bayberry, Wang Wen found some bayberry to take home to his wife and children to taste. Arbutus is a scarce thing, the family is not willing to eat it, but it is the Jiangnan summer rainy season heavy humidity, high temperature. The remaining arbutus soon began to ferment. Wang Wen looked at the plum and sighed, looking at the arbutus leavened with yeast, and secretly regretted it. At this time, the fermented bayberry floating out of the bursts of wine let him have a flash of inspiration to pour the bayberry into the porcelain altar and let it ferment. Ten days later, the red bayberry wine in the altar was strong. Wang Wen used the method of burning wine to distill the bayberry wine. After distillation, the wine is elegant, mellow and soft in the mouth, and sweet and pleasant in the aftertaste. In order to distinguish it from other homes, it was named "YUMM".
YUMM, original ecological water plum; Natural fermentation, original wine cellaring; Ancient brewing, modern technology.