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What is the method of making yellow rice wine or old wine (non-fermented wine)?

The friend upstairs is talking about the method of making wine.

Rice wine still needs to be fermented, and koji is different. There is a special kind of koji. Of course, you can also use koji medicine, but it is not as good as koji. I'll just talk about how to do it after making it according to the practice of distiller's yeast:

Put the mash into a jar or other large container, add about 2 times of water and stir well. Note that the initial temperature of the liquid after stirring is about 30 degrees. Then seal the jar, be sure to seal it, and don't contact with the outside air.

Four days in summer and two weeks in winter, filter out the distiller's grains and it is rice wine. It can also be boiled and kept for a longer storage period.

This is from my family. If you have any questions, please send me a message.