一、酿酒的工具。要成功的酿造出好的酒，需要的东西不多，它们是：酒曲、粮食和小型家用酿酒设备。酒曲的本质是酿酒酵母，作用是使得粮食中的营养物质（淀粉和糖类）分解，发酵成为酒。在实际的操作过程中，就是只需要把酒曲按照一定的比例加入蒸熟或者煮熟的粮食中就可以了。发酵过程中只需要控制好温度就可以正常的自然发酵。粮食发酵10天15天左右，就可以取出粮食，放入酿酒设备中，这时，只需要对酿酒设备加热（传统的灶台或者电磁炉都可以）就可以出酒了。

1、 A tool for brewing wine. To successfully brew good wine, there are not many things needed, such as koji, grains, and small household brewing equipment. The essence of koji is brewing yeast, which functions to break down the nutrients (starch and sugars) in grains and ferment them into wine. In the actual operation process, it is only necessary to add koji to steamed or cooked grains in a certain proportion. During the fermentation process, it is only necessary to control the temperature well to achieve normal natural fermentation. After about 10 to 15 days of fermentation, the grains can be taken out and placed in the brewing equipment. At this time, only heating the brewing equipment (traditional stoves or induction cookers can be used) is needed to produce the liquor.

二、酿酒的流程。大家可以看到酿酒的流程概括起来其实很简单，就是让酒曲分解粮食，然后利用酿酒设备蒸馏出酒这么简单。为了提高酒的品质，又存在复蒸，培菌糖化等工序，这是因为传统的酒曲发酵能力低，糖化和酒化能力不强。

2、 The process of brewing wine. As you can see, the process of brewing is actually very simple, which is to decompose the grains in the koji and then use brewing equipment to distill the liquor. In order to improve the quality of wine, there are also processes such as re steaming, bacterial cultivation, and saccharification. This is because traditional koji fermentation has low fermentation capacity and weak saccharification and saccharification abilities.

三、出酒率。有些师傅在没开酒厂之前，一直认为同样多的粮食出酒越少纯度酒质就越好。其实它是个完全相反的概念。只有失败了的粮食出酒才低，味道才差。成功的酌口，粮食不仅出酒率高，味道也醇正，它们成正比。这是因为好的酒是在好的环境下酿造出来的，包括适宜的发酵温度，合适的酒曲用量等，而合适的温度这些都对酿酒酵母的生长有很大的影响，温度合适不仅使酵母生长速度快，从而使得出酒量多，同时，生长发育充分的酿酒酵母产香味物质的能力也强。同理可以看出，好的酒曲也是酿酒成功的关键。

3、 Alcohol production rate. Some masters, before opening a distillery, always believed that the less pure alcohol produced from the same amount of grain, the better the quality of the wine. Actually, it is a completely opposite concept. Only failed grains produce low alcohol and poor taste. Successful drinking not only results in a high alcohol production rate, but also a mellow taste, which is directly proportional to each other. This is because good wine is brewed in a good environment, including appropriate fermentation temperature, appropriate amount of yeast, etc. The appropriate temperature has a great impact on the growth of brewing yeast. Proper temperature not only makes yeast grow faster, resulting in a higher alcohol content, but also enhances the ability of fully developed brewing yeast to produce aroma substances. Similarly, it can be seen that good wine yeast is also the key to successful brewing.

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