1. The raw materials for brewing rice wine are rice and other grains and water. Yellow rice, millet, and corn are used in the north. The auxiliary raw materials include wheat and bran used for making malt koji. The starch in the raw materials is in a gelatinized state after dipping and cooking. The gelatinized starch is easily decomposed into fermentable sugars by the glucoamylase of Aspergillus. Under anaerobic conditions, the alcoholic enzyme produced by the yeast converts the fermentable sugars into fermentable sugars. The sugar is converted into alcohol and carbon dioxide, which is the "alcoholic fermentation" of rice wine.

2. At the same time, the protein, fat, etc. in the raw materials are decomposed into amino acids and esters under the action of enzymes secreted by microorganisms, giving the rice wine a unique wine aroma and mellow feeling. Only a small part of the acid in rice wine comes from the raw materials. It is mainly generated by yeast using glucose during the fermentation process. An appropriate amount of acid is good for improving the taste and aroma of rice wine.