However, the key to solving the problem of excessively dry and raw rice wine is to make sure that the sake brew is able to make full contact with the glutinous rice and promote fermentation. Here are some ways that may be useful:

1. After steaming the glutinous rice, make sure to soak it in warm water (about 30°C) for some time, as this will help it ferment better.

2. Add the right amount of wine curd, preferably chosen according to the type and amount of yeast used to produce the curd, to ensure that the fermentation process can proceed smoothly.

3. Ensure that the fermentation temperature is appropriate, between about 20°C and 30°C. Too high or too low a temperature will affect the fermentation process.

4. Allow enough time for fermentation, which usually takes a few days to a few weeks, depending on factors such as the type of yeast chosen, the fermentation temperature and the quality of the glutinous rice.

Please note that although re-steaming can promote fermentation, it cannot completely eliminate the dry and pinched texture. If the problem persists, it may be necessary to try adjusting the making process or using more wine grapes.