1. 20 pounds of glutinous rice, 20g of distiller’s yeast, and a thermometer.

2. Before cooking, the glutinous rice should be fully soaked, and the soaking time should be selected according to the weather. For example, it needs to be soaked in cold water for about ten hours in summer, and it usually takes 24 hours in winter. If you want it faster, you can soak it in hot or warm water. After soaking, the glutinous rice must be steamed, not boiled, because glutinous rice is very sticky. After steaming, let it cool to about 20-30℃.

3. The amount of distiller’s yeast should be about 2/1000. Add 20g of distiller’s yeast to 20 kilograms of glutinous rice, sprinkle evenly on the spread glutinous rice, and then stir evenly with a spoon. Stir evenly and place in a jar for sealed fermentation.

4. Ferment at a temperature of 10-15 degrees for about 48-72 hours, and then add wine. It is junmai wine, which means it has not been added with any additives and has not been processed in any way. If you want the rice wine to be more alcoholic, you can add some high-alcohol junmai wine, such as 53-degree, 30-degree, or 20-degree wine.

5. After filling the wine, ferment it again for at least 15 days. If you want to make the taste better, you can ferment it for 1-2 months.

6. Use filter cloth to filter out the grain residue. Then the wine is subjected to high temperature, disinfection, and bacteria protection, because unsterilized wine contains bacteria, which affects the sugar content and increases the alcohol content.

7. Heat the thermometer to about 80-85℃ and then immerse it in the wine several times. The final wine is golden yellow and has a strong aroma of grain.