Raw materials required: rice (glutinous rice, japonica rice) 10 kg, water 9.3 kg, culture koji 1 kg (available in distillery or sufu factory), and medicinal liquor 0.28 kg (available in grocery store).

The preparation method comprises soaking rice, steaming rice, fermenting, squeezing, filtering, frying wine, and sealing.

Soak rice: choose better glutinous rice or japonica rice and wash it; Soak in water for 8 ~ 10 hour, and drain for later use.

Steamed rice: put the drained rice into a pot and steam until 90% is turned off. Rice is required to be steamed until it is hard outside and soft inside, without sandwich, loose but not sticky, and cooked evenly. Don't open the lid immediately after cooking, put the rice in the pot and take it out when it is almost cold; After cooking, break up the rice balls; Then spread out the vegetables and air them below 28℃, and put them into the jar.

Fermentation: Pour the prepared water, culture koji and medicated wine into a jar, mix them with steamed rice evenly, cover them, and put them at room temperature in summer and on a heater or in front of a stove in winter. It takes about three days, when the rice becomes soft and sweet, stir it with chopsticks and watch the wine seep out. At this time, when the temperature in the tank reaches about 23℃, the fermentation can be stopped.

Squeezing: put the fermented materials into a clean cloth bag, press boards and weights on it, and squeeze out the wine.

Filtering: making a cloth bag, pouring the squeezed wine into the cloth bag for filtering and storing the filtrate.

Decocting wine (heating sterilization): put the filtered wine into a pot for steaming (all kinds of evaporation can be used), and stop heating when the domestic temperature rises to 85℃.

Sealing: put the filtrate into a clean and waterless jar, wrap the jar mouth with clean kraft paper, seal it with rice husk, soil and mud, then put the jar in a suitable place, and you can open the jar for drinking two months later. The longer the storage time, the better the quality and mellow the taste of yellow rice wine.