Distillers' grains, also known as red grains, distiller's grains, meal, etc., are the residues left after rice, wheat, sorghum, etc. are brewed. In some places, people call wine dregs lees. Liquor lees is also called sweet wine. As a special delicacy in some provinces in my country, it is deeply loved by local people.

There is no difference between rice wine and glutinous rice wine. They are the same thing, but they have different names. Rice wine, glutinous rice wine, distiller's grains, distiller's grains, liqueur, sweet rice wine, glutinous rice wine, glutinous rice wine, and fuzhi wine are all flavored foods made from glutinous rice or rice through yeast fermentation. They have high heat production and are rich in carbohydrates. Compounds, proteins, B vitamins, minerals, etc., are all indispensable nutrients for the human body.

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Liqueur is made from colorless spirits, brandy, gin or other distilled spirits and fruits, flowers, plants or these raw materials The pure juice and other natural ingredients are mixed and then distilled. Filtration and maceration are the most important techniques in making sweet wine, while distillation is a necessary process.

In ancient times, no matter whether it was made from fruits or grains, there were differences between the floating and sinking juices and the clear and turbid ones. Sweet wine produced in the Tang Dynasty still contained many impurities and had to be pressed and filtered before drinking. In the poem "Jinling Wine Shop Farewell" written by Li Bai of the Tang Dynasty, there is a line that "the wind blows the willow flowers and fills the shop with fragrance, Wu Ji presses wine to encourage guests to taste", which is a proof (excerpted from Huang Xianfan's "A Preliminary Study on the Interpretation of Ancient Books").