2. Steaming in the pot: Drain the soaked rice and steam it in the steamer. When steaming rice, fire should be fierce. /kloc-After 0/0 minutes, remove the lid and sprinkle a proper amount of water on the rice layer. After steaming for another 20 minutes, the rice grains will swell and shine, be loose, soft and chewy, that is, they are cooked and ready to cook.
Third, stir the koji into the tank: after the rice is taken out of the pot, pour it evenly with cold boiling water so that the rice grains will not stick together. Secondly, cool it until the rice temperature drops to 36 ~ 38℃ and it is not hot, and then sprinkle with koji. If it is a blocky koji, you need to grind it into powder before sprinkling it, or you can melt it with cold water before pouring it together. Then stir the added distiller's yeast evenly. Leave a small amount of koji for later use. (It is easy to stir when treated with cold boiled water, and the rice has absorbed a certain amount of water, so it is easier to observe the wine seepage during the first fermentation. When mixing koji, put a layer of rice, add some koji and stir, add it layer by layer, stir layer by layer)
4. Fermentation and pressing: the glutinous rice is compacted, and a pit is rammed into the bottom of the container in the middle (the function of this pit is mainly to facilitate the observation of the exudation of wine during brewing), then the remaining wine is mixed with a little water, glued with water by hand and flattened, and then covered. The container should not be completely sealed, because some oxygen is needed in the early saccharification process, so it can be kept relatively closed. The temperature is kept at about 30 degrees, and it can be room temperature in summer. It can be placed next to the heater in winter, and can also be used with hot water bottles and quilts. Keep it above 20 degrees lower and below 40 degrees higher. Check the temperature with a thermometer. After 2-3 days, you can open the lid for inspection. If a large amount of liquor is found in the cellar, clean water with a temperature of about 33 degrees should be added according to the ratio of uncooked rice 1: 1.5, and the mixture should be evenly stirred, kept warm and sealed. I like hard liquor, but I prefer water to water. After canning, rice will rush to the surface due to internal fermentation. So every 3 ~ 4 days, stir it, press the rice under the water and cover the jar tightly. After 20 ~ 25 days of fermentation, the jar will emit a strong aroma of wine, the rice will gradually sink and the wine will begin to clarify, indicating that the fermentation is basically over. At this time, you can open the altar to get the materials and filter the wine.
5. Clarification and aging: The squeezed wine will continue to ferment and will bubble. If you want to stabilize the sweetness and alcohol content, you should stop the fermentation, heat it in stainless steel pot at about 55 degrees, and naturally cool it. Extract the sake from the upper layer, place the sake for 1 month for natural clarification, remove the residue from the lower layer, and put it into a jar.