1. Soaking rice: put clear water into the jar, submerge the rice, stir the wooden ladle to make the dirt float and discard it. Four o'clock is appropriate Second, steamed rice: put the rice in the cage, burn the fire, and it will be cooked to 80%. Leave the fire, water it, put the rice in the middle and then around the cage, and the temperature will drop below 3 degrees. Third, mix the song: spread it evenly on the case, spread the curved surface, and mix it evenly. Four, loading the cylinder: first put a wooden stick in the center of the cylinder, put the rice into the cylinder from all sides and pat it gently, then rotate the wooden core and pull it out, and the mouth is trumpet-shaped. Cover it with white cloth, add a soft straw mat, keep the temperature at 30 degrees, and the fermented grains will be cooked in three days. Five, wine: put two wooden sticks horizontally at the mouth of the jar, put the copper wire radish on it, pour how many fermented grains in the radish, pour them with how much raw water several times, put your hand into the fermented grains, stir, rub and press them repeatedly, and the wine will dry up. Put saccharin in the wine, add osmanthus, and heat to boil.