Ingredients: glutinous rice, Daqu and clear water.

Tools: steamer, cylinder, pot, ceramic pot, plastic sheeting, vegetable basket, colander, water ladle and rope.

1. Take glutinous rice 10kg, wash it, soak it in clean water10-12hr, filter it, steam it in a steamer for about 40min, take it out and cool it to 32-37℃.

2. Take about 150g of Daqu, mash it, evenly mix it into rice, and then put it into a clean small jar for saccharification. When saccharifying, cover the cylinder head tightly and keep warm to reduce water volatilization. It takes 12- 15 hours to keep the temperature at 28-30℃.

3. Take about 13kg of cold boiled water, pour it into a rice jar, cover the jar surface tightly, and ferment at room temperature of about 20℃ for about 10 day.

And 4, filtering and clarifying the fermented rice vinegar to obtain the original yellow rice wine.

5. Put the raw yellow rice wine into the pot, heat it to 80-85℃ with slow fire, and keep it for 20-30 minutes.

6. Sterile yellow rice wine is packaged with ceramics. If it is to be stored for a long time, the jar mouth should be sealed, covered with wet plastic cloth and sealed with rope, which will not deteriorate for decades.