Choose according to different people's tastes.

The main style characteristics of grain wine depend on the following aspects: first, koji-making technology, second, brewing technology, third, laojiao mud technology, and fourth, blending technology.

Main raw materials: pure grain solid-state fermentation process. According to the characteristics of "sorghum fragrant, corn sweet, rice clean, wheat dry, glutinous rice cotton, barley punch", sorghum, rice, glutinous rice, corn, and wheat are selected as the main brewing raw materials.

Requirements: The grains are full, dry, with few impurities, no mildew, and have been strictly classified and removed. Sorghum is crushed into 4-6 petals, the largest corn grain does not exceed 0.2mm, glutinous rice and rice are crushed into 2-4 petals, and wheat requirements

Broken skin.

2. Auxiliary raw materials: rice husk.

The main function is to adjust the starch concentration of the fermented grains, add light acidity, and make the fermented grains have a certain degree of looseness, which is conducive to the fermentation of the fermented grains.

Requirements: fresh and dry, no musty smell, golden yellow.

3. The water used for brewing must be clear and transparent, slightly sweet and refreshing.