Methods of production:
①Soak rice. Choose the better river rice or rice, after washing; soak in ordinary cool water for 8-10 hours, drain and prepare for use.
②Steam rice. The drained rice on the pot steamed to nine mature from the fire. Requirements for the rice steamed to the outside of the hard inside soft, no sandwich, loose not paste, cooked evenly cooked not immediately lift the lid of the pot, in the pot to the rice to cool before the pot; out of the pot will be broken up after the false; and then spread the plate to dry to 28 ℃ below the tank.
3 Pre-fermentation. The prepared water, culture and liquor medicine poured into the tank and steamed rice mix well, cover the lid, dry room temperature in summer, winter on the heater or in front of the stove, after 3 days or so, the rice becomes soft and sweet, stirring with chopsticks, you can see the wine oozing out. At this time, the temperature in the tank reached about 23 ℃, you can stop the pre-fermentation.
④Pressing. Put the pre-fermented material into a clean cloth bag, press the wooden board and heavy objects on it, and squeeze out the liquor.
⑤Decoction (heating and sterilization). The pressed liquor is put into a pot for steaming (all kinds of steamers are available), and when the temperature in the pot rises to 85 degrees, the heating is stopped.
6 Filtering. Make a cloth bag with beanbag cloth, pour the steamed liquor into the bag and filter it, and store the filtrate.
7 sealed. The filtrate into a clean altar, for the net kraft paper to the mouth of the altar wrapped, and then straw or rice husk and on and into the thin mud to the mouth of the altar to seal, and then put the altar to a suitable place, more than two months after the altar can be opened to drink.