Practice: 1. Wash the fermented rice in advance and soak it overnight until the millet is broken with twist.
2. Put a drawer cloth on the wok, pick up the brewed wine and put it in the wok. Punch several holes in the middle (conducive to cooked rice), cover with fire and steam for 30 minutes until cooked rice.
3. Take down the steamed wine, put it in a big basin, stretch it, and let it cool. When it is aired to 30 degrees (slightly warm by hand), sprinkle 3 grams of liqueur koji and mineral water and mix well.
4. Put the mixed distiller's grains into a covered vessel, tamp it, dig a round hole in the middle, and evenly spread the remaining sweet distiller's grains on the surface. I threw a few medleys at random.
5. Cover the vessel and put it in the natural environment of 30 for 36-40 hours (if the temperature is low, the fermentation time will be longer, and it can be placed around the radiator in winter) until the water yield in the middle of the fermented rice is released, and the finished rice wine can be stored in the cold room.