The trick of making authentic rice wine is to dig a hole in the middle of glutinous rice, and the rice grains must be soaked well, and the fermentation temperature is between 33 and 38 degrees, as follows:

1, dig a hole in the middle of glutinous rice, which is to judge the degree of rice wine fermentation. After fermentation, water will flow out in the middle of rice wine, and the more water, the better the fermentation.

2. Rice grains must be soaked before they can be steamed. If the rice steamed for the first time is not cooked, a small amount of water can be sprinkled on the surface of the rice to be steamed, and the steamed glutinous rice can be fully fermented.

3. The best temperature for rice wine fermentation is between 33 and 38 degrees, so the temperature of our rice should not exceed this temperature. If it exceeds 38 degrees or is lower than 33 degrees, the activity of yeast will be reduced, which will affect the fermentation effect.

4. When making rice wine, you must add an appropriate amount of cold boiled water to mix the rice well, otherwise it will affect the fermentation of glutinous rice. The prepared bowls or glass jars should not be stained with raw water or oil to prevent the rice wine from becoming moldy.

Precautions:

1. If the rice wine is hard, it means that the fermentation time is not in place. If the rice wine is not sweet and has a strong smell, it means that it is over-fermented.

2. Don't add sugar when making rice wine, because the fermentation of sweet koji will produce a lot of sugar. Adding sugar will make rice wine very sweet and not very delicious.