No.

Because the expired rice wine brew is deteriorated, and this moldy and deteriorated rice wine brew contains high density of rhizobium, which will grow into colonies.

If the color of the rice wine quatrain is white, then pick away can still be used, because there is no substantial damage, but in this case, if the next time you do it again, be sure to mix the quatrain and water through a certain proportion beforehand before you sprinkle, don't sprinkle dry sweet wine quatrain directly because there are too many colonies in the growth of the fungus.

Expanded Information:

Note:

Mixing the liquor quotes must be done after the glutinous rice is cooled to 30 ℃ later. Otherwise the hot glutinous rice kills the bacteria, either sour and smelly or no movement. Too low a temperature in the middle won't do it either, the wine curd won't be active and the stray bacteria will multiply, around 30℃ is best.

Must be sealed well or it will be sour and astringent, the key to making wine brew is clean, everything can not be stained with raw water and oil, otherwise it will be moldy and hairy, (which is related to the growth conditions of the wine quartz, unclean environment will promote the growth of stray bacteria).

Midway through fermentation (12 hours, 24 hours) you can open the lid and take a look (don't open it too often). If there is no wine flavor and the rice does not yet have a tendency to clump into tofu cubes, you can put the container in a water bath of 30℃ warm water to heat it up a bit, so that the rice does not continue to ferment due to insufficient temperature.?

The sake brewing process is clean. So if you occasionally find some long hairs (sometimes because of the long fermentation time), remove the hairs and the sake brew is still edible.

Baidu Encyclopedia - Rice Wine Quill?

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