Method for preparing fermented rice wine using unhulled rice and rice

A manufacturing method of fermentation grain wine using unhulled rice and rice is provided to cut down a raw material-treating cost, a turnaround time and labor power by using directly rice plant which is not hulled as brewing raw material, to secure a manufacturing cost competitive power and to improve functionality by an ingredient of polyphenol. Crude liquor is manufactured by adding and cultivating lactic acid, yeast and liquor-making water after inoculating white-koji mould into the digested rice. The first crude liquor is manufactured by adding and cultivating liquor-making water in the manufactured crude liquor. Unhulled rice is compressed and smashed after dipping the unhulled rice. The hard-boiled rice is prepared by dipping the rice. The second fermented koji is manufactured by adding and fermenting the compressed rice plant, the hard-boiled rice and the liquor-making water into the first crude liquor. The second crude liquor is filtered and fermentation grain wine is manufactured.