Preparation materials: rice, glutinous rice and distiller's yeast.

Steps:

1, and the glutinous rice and rice are washed according to the ratio of 1: 1.

2. Steamed glutinous rice with a rice cooker.

3. Take out the glutinous rice and let it cool naturally to about 30 degrees.

4. Melt the liqueur koji with warm water.

5. Add into the cold glutinous rice and stir well.

6. Put it into the rice wine machine and press it, leaving a hole in the middle.

7. Select the rice wine function.

8, 36 hours later, a bouquet of wine came out, that is, the fermentation was completed.

9. Put the water into the rice cooker, bring it to a boil, add the fermented rice wine, and cook it immediately.

Extended data:

Matters needing attention in liquor collection

1, when choosing the degree/alcohol content of liquor collection, we should pay attention to the source selection of high-alcohol liquor with a degree of more than 50 degrees. Because the high-alcohol liquor above 50 degrees is brewed from pure grain, it tastes mellow and non-volatile, while the liquor below 50 degrees is generally blended, which is not only bad in taste, but also easy to volatilize, so it is necessary to pay attention to the selection of high-alcohol liquor above 50 degrees for collection.

Pay attention to the flavor of liquor collection, and Luzhou-flavor and Maotai-flavor are more valuable for collection.

3. Pay attention to the effect of liquor brands when choosing liquor collections. Generally speaking, big brands of liquor, such as Wuliangye, Maotai, Jianlanchun and Tuopai, are more collectible. First of all, it has high price and good wine quality. After decades of collection, it will be more valuable.

4. The environment of liquor collection also has certain requirements. Liquor should be stored in a cool, dry, ventilated and clean place to ensure that the quality of liquor will not deteriorate due to air pollution.