1. Recipe: 500 grams of pure glutinous rice, 530 ml of cold water, and 3 grams of sweet rice wine.

2. Soak the glutinous rice for more than 8 hours first. In winter, it needs to be soaked for 12 hours. It must be completely soaked.

3. Drain the glutinous rice and steam it in a steamer. Do not cook it immediately after steaming. Turn off the heat and simmer for 5 minutes before cooking it again.

4. Place the steamed glutinous rice in a ventilated place, and the temperature will drop to 33-38 degrees Celsius, which is about the same as the human body.

5. Put 30ml of cold boiled water into the glutinous rice, stir evenly, then add the sweet koji and stir evenly.

6. Prepare a large bowl or glass jar, wash them, drain the water, sprinkle a little koji powder on the bottom of the bowl, then put in the glutinous rice and press it tightly, make a hole in the middle, and put some koji powder on the surface of the glutinous rice. Just sprinkle some distiller's yeast powder.

7. Wrap the bowl with a plastic bag. In summer, you don’t need to wrap it in cotton clothes. The rice wine will be ready in about 36 hours. In winter, you need to wrap it in cotton clothes and ferment it for 48 hours. The fermented rice wine , add 500ml cold boiled water, ferment for 2 hours, and the sweet rice wine is ready.