The invention provides rice-
flavor liquor. The rice-
flavor liquor is prepared from, by weight, 65-75 parts of rice, 20-30 parts of sticky rice and 5 parts of
sorghum. A
fermentation and
brewing method of the rice-
flavor liquor comprises the steps that the raw materials are placed in a
pulverizer to be pulverized, deionized water and the pulverized raw materials are added into a constant-temperature
fermentation tank, and
fermentation is conducted in the tank to obtain a
raw material solution; the
raw material solution is added into an activated
yeast solution to obtain a
raw material mixed solution; the raw material
mixed solution is fermented in a closed mode to obtain an
alcohol mixed solution; the
alcohol mixed solution is pumped into a
vinasse settling tank for esterification
vinasse settling to obtain an esterified
alcohol mixed solution, and then the esterified alcohol mixed solution is pumped into a cloth bag centrifugal
machine to obtain alcohol liquid and
vinasse; the alcohol liquid is pumped into a reduced pressure distiller for reduced pressure
distillation, and obtained first liquor and base liquor are transferred into a
storage tank to be cured at normal temperature; and the cured first liquor and base liquor are transferred into a
refrigeration tank to be stored and filtered at low temperature, and then the rice-flavor liquor can be obtained. According to the rice-flavor liquor and the fermentation and
brewing method thereof, the technological process is mechanically operated and operated in a totally-closed mode, the taste and flavor are improved, the liquor yield is increased, and the
brewing cost is reduced.