Materials: malt powder, Daqu distiller's yeast, glutinous rice, lactic acid 1. Malt powder 10% (calculated as glutinous rice), use 4 times the water to remove the wheat hulls with a 60-mesh basket.

2. Add the same amount of water to the glutinous rice to make rice. While hot, add malt powder and water and keep it at 60 degrees for 4 hours to saccharify. 3. Daqu distiller's yeast (10% based on glutinous rice) and malt powder are processed in the same way.

4. The saccharified glutinous rice should be cooled to room temperature and then the koji wine and koji water should be added. 5. Use lactic acid to adjust pH to 5 and ferment for 1 to 2 days to make sweet rice wine.

If you want to drink high-alcohol rice wine, you need to cool the fermentation liquid to about 19 degrees and ferment it for 5 to 7 days. At this time, the rice wine sugar has basically been converted into ethanol. The wine liquid is not sweet and slightly bitter, and you can use sweetener to sweeten it.