Fermented from rice, rice-koji (the mold used to convert the starch in rice into fermentable sugars), and water, and then pressed through a mesh (to strain away the solids and yield a clear beverage).
In the mechanized production of rice wine, the block koji as saccharification agent was cultivated in different seasons and thus were divided into winter koji, autumn koji, and summer koji.
机械化黄酒生产过程中，作为糖化剂的块曲的培养需在多个季节进行，可分为冬曲、桂花曲和伏曲。
3
A rice beverage with low alcohol was obtained by adding koji and yeast to rice and brown rice bud and undertaking fermentation.