(ChinaDaily) - Veteran winemakers know that the quality of the water and the sticky rice isn't enough to guarantee good results. The process has been declared an intangible cultural heritage of the State. Most Shaoxing yellow rice wine can be ready to drink in 90 days, but some is allowed to ferment much longer. Pressing sticky rice in wooden tanks is the first step in a long process. After the mouth of each jar is wrapped in lotus leaves, it's sealed with mud and then sprayed with lime water.