How do Hakka people make rice wine ?

Amber colored, aromatic, and pleasantly nutty tasting, rice wine is the standard spirit in Chinese cooking. Made of brown sticky rice, it is one of the earliest types of liquors that the Chinese made.  The hakka sticky rice wine adds an unmistakable flavor and fragrance to dishes, whether it is mixed into Asian dumpling fillings, added to marinades for roasted meats such as char siu pork, combined with seasonings for stir-fries, or simmered with soy sauce and sugar for red-cooked dishes. If you've ever used sake in Japanese cooking, Shaoxing rice wine is employed quite similarly in Chinese cuisine. Sip on some of the rice wine and you'll warm up quickly as it contains about 17 to 18% alcohol.

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