Preparation materials: 900 grams of glutinous rice, 6 grams of sweet wine koji, and appropriate amount of cold boiled water.
1, first soak the glutinous rice in water 12 hours.
2, can be crushed by hand means that it is soaked.
3. Spread a piece of cloth in the steamer, spread glutinous rice on the drawer cloth, and poke a few holes.
4. Cover and steam for 40 minutes on medium heat.
5. Then pour into the prepared basin.
6. Pour cold water to disperse the rice.
7. Break up the glutinous rice balls.
8. Then pour in the liqueur koji and mix well.
9. After mixing evenly, compact with a rice spoon and make a hole in the middle.
10, pour some water into the hole.
1 1, cover, put aside for fermentation for one day, and keep the temperature at 25 degrees.
12, one day later, open the lid and take it out, so that the rice wine is ready.