Eat it directly, remove the dregs with a spoon after opening the bottle and eat it directly, it is delicate, lubricating, mellow and sweet.

Sweet rice wine is made by fermenting steamed river rice (glutinous rice) with wine yeast (a special kind of microbial yeast). The brewing process is simple and the flavor is sweet and mellow. It has a very low alcohol content and is therefore very popular among people.

The best way to make wine is to do it in the winter, (before the spring) can be done all the time to put a year will not be bad, and now the days are very hot to do a good job, and a period of time to drink or else it will soon be bad, and if you do it in the winter to put the wine around, that is, heat preservation, to a certain temperature before they will be out of the wine, the approximate temperature is to feel the warmth of the hand on the line, out of the wine can be surrounded by the things removed.

Expanded Information:

The main component of glutinous rice is starch (a type of polysaccharide), especially branched-chain starch. After sprinkling the sake brew on it, first root molds and yeast begin to multiply and secrete amylase, which hydrolyzes the starch into glucose.

The sweetness of mash is derived from this. The white mold on the surface of the mash is the mycelium of the root mold. Subsequently, glucose in anaerobic conditions in the fungal cells undergo glycolysis metabolism, glucose decomposition into alcohol and carbon dioxide.

A small amount of air can be retained at the beginning of the fermentation process to allow the edible fungi to multiply rapidly using the large amount of energy provided by aerobic respiration to speed up fermentation. After the fungus has proliferated, however, it is time to prevent more oxygen from entering so that the glucose is oxidized to carbon dioxide for nothing or the mash turns sour.

Baidu Encyclopedia - Rice Wine