Production method: 1. m is washed and soaked in water for 6 hours. 2. The soaked rice is steamed at normal pressure for 0.5 hour. 3. The steamed rice is cooled to below 30℃ with cold boiled water, transferred to a basin or fresh-keeping tank, mixed with distiller's yeast, compacted, and covered to prevent contamination of miscellaneous bacteria. The dosage of koji is 0.5%~ 1% of the dry weight of rice. 4. After fermenting at 30-32 for 2 days, add water and continue to ferment for 5 days. The water consumption is about equal to the weight of rice. 5. Filter the fermentation broth. Take the filtrate and refrigerate it in refrigerator 4 for later use. Several problems needing attention: 1. In the north, distiller's yeast is not very common, but it can be bought in some supermarkets or markets, but it needs to be searched patiently. Some of the better distillers' yeast I have used are Angel's distiller's yeast, Guizhou's Xiaoxian distiller's yeast, and Suzhou distiller's yeast. 2. If you want to eat fermented mash, you can eat it after adding koji for fermentation 1-2 days, and you don't need to add water for fermentation. 3. Make an incubator without constant temperature at home. If the weather is cold, you need to put the wine container in a warm place, such as next to the heater, and add towels outside the container to keep warm. 4. It is difficult to ensure a sterile environment when making rice wine at home, so mildew spots are easy to appear on the surface of mash or wine. Generally, if it is black or white mildew or mycelium, it will not affect the taste and hygiene of rice wine. Just dig it up before eating. But if it is yellow, green, gray and other colors of mold, it is best not to eat it. Sometimes bad distiller's yeast will also pollute the mixed bacteria with rice wine. 5. Time for soaking rice, it seems that many places in the south have to soak rice until the next day, and the rice grains become "pink", that is, they are broken with a gentle pinch. But personally, I don't think it's necessary to soak for that long. 6-8 hours is enough, especially if you want to eat glutinous rice.