Sweet glutinous rice wine is made by mixing colorless spirits, brandy, gin or other distilled liquor with fruits, flowers, plants or pure fruit juice squeezed from these raw materials and other natural materials, and then distilling. Filtering and soaking are the most important processes in the production of sweet wine, and distillation is an essential process.
In ancient times, sweet wine, whether brewed with fruit or grain, was divided into floating juice and turbid juice. The sweet wine produced in the Tang Dynasty still contains many impurities, so it must be squeezed and filtered before drinking. There is a saying in Li Bai's "Nanjing Hotel Parting" in the Tang Dynasty that "a gust of wind comes with catkins, which makes the shop sweeter, and Wuji wine advises customers to taste it", which is a proof.
Glutinous rice, also known as glutinous rice, is one of the foods that people often eat. Long glutinous rice grows in the south and round glutinous rice grows in the north. It is called glutinous rice in the south of China and glutinous rice in the north. In the old days, it was called "memory", but now there are many ways to call it sweet distiller's grains, such as fermented grains, fermented grains, rice wine, sweet wine, glutinous rice wine, rice wine, distiller's grains and so on. It is essentially a type. The basic formula is also very simple: glutinous rice, distiller's yeast and water.
Many places have the custom and craft of homemade rice wine, and many of them have local characteristics. There are both brand and homemade koji. Rice wine: it is called rice wine after blending. Most rice wine in the supermarket is blended. One kind is sold as a drink, and there are many special flavors. Osmanthus fragrans, pearl fruit and so on. One is sold as seasoning or low-alcohol wine (there is no industry standard).