2. Wash the glutinous rice and soak it in clear water for 24 hours.
3. After the glutinous rice is soaked, control the water to dry.
4. Put the soaked glutinous rice into the steamer.
5. Steam for 30 minutes.
6. The steamed glutinous rice looks bright and cools to about 30 degrees (it can be warm to the touch).
7. Put the glutinous rice into the barrel of the bread maker, add a proper amount of cold boiled rice, break up the caked glutinous rice, then add the sweet wine koji, and stir it evenly with the glutinous rice (the glutinous rice can be broken up by adding a small amount of water each time).
8. Spread the surface of the mixed glutinous rice flat, make a "dimple" in the middle (observe the wine) and put it into the bread machine.
9. Set the procedure and ferment for 30 hours (check the formula in advance, others cook for 24~36 hours, and I took the median. Different bread machine programs will be different, and some have the function of rice wine directly. The rice wine program of my bread machine is in the category of "homemade bread", and the time needs to be set by yourself).
10. The finished rice wine tastes good (I forgot to cover the plastic wrap, and the sticky rice on the surface is dry and hard).