Shanlan rice wine is made by a unique method by removing the saccharified liquid from wine mash constantly since it
appeared during saccharification and fermentation. The objective of this study is to find the advantages of this technique
of wine making by analyzing data of shanlan wine fermentation. Since the liquid was removed, the mash (rice)
bed was fluffier than immersed in the saccharified liquid, under ambient condition constantly and it is favorable for
starch degradation. This technique made shanlan rice wine tasted sweet and slightly acidic, lower content of alcohol and
higher alcohol than in other non-distilled rice wines.