Rice wine is sweet, mellow and unique in flavor, and is deeply loved by men, women and children. It is simple to make and easy to master.

Wash the screened glutinous rice with water, steam it in a pot for about 1 hour, and take it out when it is cooked. Then pour the steamed rice into a pot of warm water, rub it (this will prevent sticky rice from sticking to each other), and then pick it up and drain it. When the temperature drops to about 40℃, grind a certain amount of sweet koji (generally per bag 10 kg rice wine), and pour 80% of koji into rice and mix well. Put it in a pot or jar, and then sprinkle the remaining 20% yeast evenly on it. Take 35℃ warm water, slowly pour it into the pot, cover it and put it in into the pit or pot, and keep it at 30℃ for about two days.