Every year from the very beginning of the memory, the family makes a large amount of rice, which is about 10-20 pounds of rice at a time, evaporates rice with wood, then fertilizes the wood and lays it on a well-lined frame, under which there is a big wooden pot, then rinse rice with a barrel of cool well water, so that the rice is rinsed through the cold and smouldering, and then the rice is sealed in a clean, oil-free table. Because most of the year's last season of rice is the end of the year's harvest, and it's cooler in the autumn, the saloon is packed with cotton and fermented naturally for more than two weeks. The reason why the first season of rice is not harvested in the summer is that the rural wine song is homemade, more ethanol, and the rice wine is strong, and the wine is sour if it's hot in the summer. But homemade rice can be stored for long periods of time, and as long as it's good, it can be stored for decades, because my grandmother has a bar that has remained unscathed for decades (it is said to be prone to acidism), which contains more than 40 years of old wine, which is dark in colour, very strong in taste, superb in taste, and can hang a cup in a cup. Every year, Grandma keeps a regular portion of her daily drink and then a part of her new brew continues to be sealed, which is more than 40 years old. But now you make your own sweet rice, because it's so small, it's different from the way you used it。
