First, rhizobium multiplies, and during the multiplication process it secretes amylase, which hydrolyzes starch into glucose. This is where the sweetness of rice wine comes from. Note that root molds require oxygen to reproduce. There are many types of root molds, and after years of screening, the ones currently on the market? The ones for sale are estimated to have been fixed to a few species.
The starch in the glutinous rice is hydrolyzed to glucose under the action of root molds, and this process is carried out under aerobic conditions;
The water in the glutinous rice is released to form an anaerobic environment;
Glucose dissolved in water will be broken down by the yeast into alcohol and carbon dioxide in anaerobic conditions, and the unique flavor of the rice wine comes from this process, and the different yeast flora determine the final flavor of the sake.