Excessive addition of sweet koji will lead to excessive temperature rise of rice wine fermentation and make rice wine bitter; Causing material waste; Too many kojis did not affect the mellow degree and alcohol content of the wine; Too much koji will lead to the increase of yeast and Rhizopus, and if the fermentation needs to be stopped in the subsequent process, the heating time and the dosage of added chemicals will increase. Also, after putting too much, the medicinal liquor will precipitate in the fermented liquor, which will affect the taste to some extent. The solution is as follows:

Add a proper amount of cooked glutinous rice; Supplementing a proper amount of sugar solution can reduce the bitterness of fermented rice wine and contain high alcohol content, which is convenient for storage.