To make rice wine, it is best to ferment it with koji. Of course, it should be fermented in a hot place in winter, so that rice wine will taste good. Practice: 1, preparation materials: 1000g glutinous rice, 15g sweet wine koji 2, washed glutinous rice, soaked in clear water12hr 3, steamed rice, spread out and cooled. Put the rice in a sealed box. 5. Compaction, add cold boiled water, seal it, and put it in a warm place next to an air conditioner or heater for 7 or 24 hours. 7. After 24 hours, the glutinous rice gradually floated, and a layer of rice wine appeared at the bottom for 0 ~ 8 days. The glutinous rice layer became thinner and there was more wine. After 9, 3, and 4 days, the sweet wine is ripe and full of fragrance.

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