Moromi can be eaten directly.

The main ingredient of mash is rice, so it is also called rice wine. In the north, it is generally called "rice wine" or "sweet wine". It is a kind of sweet rice wine made by fermenting steamed rice (glutinous rice) with wine yeast (a kind of special microbial yeast). The brewing process is simple and the flavor is sweet and mellow. The alcohol content is very low, so it is very popular among people. China has a long history of more than a thousand years of using high-quality brown glutinous rice to make wine. Rice wine has become the daily drink of farmers. Modern rice wine is mostly produced in factories.

Expanded Information:

Mash preservation method

The rice wine preservation method is to put a fresh egg on uncooked rice wine, after two hours, the color of the egg shell begins to darken, and with the prolongation of time, the color of the egg shell gradually becomes darker, so that the preservation of rice wine time can be extended by 2.5 times. After using up the rice wine, the eggs are still edible.

Put the rice wine in boiling water for 10 minutes, along with the container of rice wine, and use this method to extend the freshness of the rice wine.