The traditional brewing technique of Yunmenchun originated from Yufeng Distillery, which was founded by Ma Xingbang, a Qingzhou merchant in the late Qing Dynasty in 1871. It has a history of more than 140 years. Ma Xingbang, the founder of Yufeng Distillery, studied the wine-making method of Qimin Yaoshu written by his predecessor Jia Sixie, summarized the folk brewing methods, and studied the traditional brewing technique of Qingzhou. The characteristics of the koji making process of Yunmenchun traditional brewing technique are: the koji making temperature is high (the highest temperature of the koji core is above 63 degrees), and the strong-flavored Daqu generally does not exceed 55 degrees, which is very suitable for the growth and reproduction of high-temperature bacteria. This is the reason why Yunmen aged wine is mellow and full, and the empty cup has a long-lasting fragrance. Use aged koji stored for 6 months to reduce the interference of acid-producing bacteria. Liquor brewing is fed according to the season, that is, the sand and rough sand are fed twice a year on the Double Ninth Festival, and then it is the round of wine production. There are 9 distillations, 8 fermentations, and 7 distillations throughout the year. The main characteristics of winemaking are four highs, two longs and one big, namely high temperature koji making, high temperature stacking, high temperature fermentation, high temperature wine flow, long fermentation cycle, long storage period and large amount of koji. The Daqu wine produced by this method is slightly yellow and transparent, with prominent sauce aroma and caramel aroma, elegant and delicate, mellow and full, long aftertaste, and fragrance left in the empty cup.