Go to the supermarket and buy a few bags of liqueur koji. The instructions on it are usually glutinous rice or rice. Cook and let cool, then add cold boiled water. Put it in a yogurt machine, add liqueur koji, and keep it warm for 24-36 hours. It's sweet fermented rice.

The sweet and sour taste is more palatable, and it is quite delicious anyway. If the fermentation continues for more than 4 days, the alcohol content will gradually increase. At this time, there is no sweetness anymore, and the wine tastes sour and tastes a bit like wine. , or sake, which is sour and spicy. Drinking too much will make you sick, and it has a strong stamina. At this time, you can use the colander of the meshless soymilk machine to filter it into the container.

Liqueur is a mixture of colorless spirits, brandy, gin or other distilled spirits with fruits, flowers, plants or pure juice squeezed from these raw materials and other natural materials. Distilled. Filtration and maceration are the most important techniques in making sweet wine, while distillation is a necessary process.

In ancient times, no matter whether it was made from fruits or grains, there were differences between the floating and sinking juices and the clear and turbid ones. Sweet wine produced in the Tang Dynasty still contained many impurities and had to be pressed and filtered before drinking. In the poem "Jinling Wine Shop Farewell" written by Li Bai of the Tang Dynasty, there is a line that "the wind blows the willow flowers and fills the shop with fragrance, Wu Ji presses wine to encourage guests to taste", which is a proof (excerpted from Huang Xianfan's "A Preliminary Study on the Interpretation of Ancient Books").