Making sweet fermented rice wasn't complex, but many people failed because the temperature and timing were hard to control. Raina, however, was a master at it, and she could make a fragrant and mellow batch every time.
When left to age, the sweet fermented rice became glutinous rice wine. Raina brewed a large jar of it every year. The wine was sweet and refreshing, and even Tang Xiaonan liked to drink it. However, the rice wine had a strong kick and a fairly high alcohol content, so she could only have a tiny sip at most before getting drunk.
