The difference between fermented rice wine and rice wine lies in the different materials, uses, fermentation time and nutritional content. Rice wine generally only uses rice as raw material, and uses sweet wine fermentation koji. The production process is simple, the alcohol content is low, the taste is sweet, and it is suitable for a larger crowd. The most suitable way to make a summer drink is to cool the rice (dry rice) After it becomes clear, mix the koji and keep it warm for 24 hours to ferment.

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