1. Soak some glutinous rice for 5 hours.

2. Strain out the water and pour the soaked glutinous rice into the rice pot.

3. Cover the rice pot and place it in a large wok with water in the bottom.

4. Place a fire in the bottom of the wok and steam the rice for 2 to 3 hours until it becomes soft and cooked.

5. Pour the steamed rice into a large, very clean water bowl.

6. Add a small amount of clean water to the tank.

7. Add the appropriate amount of liquor cake [fermentation agent, can be bought], different liquor medicine can be brewed different wine. Some are sweet, some are strong. There are fewer sweet wines and more strong wines.

8. Cover the tank, wait 6-8 days in winter and 3-4 days in summer, and the fragrant rice wine will come out.

9. At this point, the wine is raw and needs to be heated. In some cases, the lees are filtered out through a funnel-shaped bamboo strainer, and then the wine is put into a sealed jar, which is heated by placing the jar into the smoldering grain chaff.

10. Some people add the brewed wine to the rice grains of the next brewing to re-brew ...... The most common type of sake I've heard of is Kuju.

11. Rice wine can also be soaked in some of the cooked ground, ginseng, angelica ...... The most important thing is that the wine can be soaked in a variety of Chinese herbs, such as Chinese medicine, to make a medicinal wine.

The key to the winemaking process is cleanliness. It is important to sterilize and disinfect, otherwise it may become vinegar.