Put water in the steamer, cover the steamer with a white cloth, and boil the water until there is steam. Steam the drained glutinous rice on the cloth. About an hour. Just taste it yourself. Without this cloth, glutinous rice will block the holes in the steamer and will never be cooked. There was a failure experience.
Grind koji into powder for later use.
Take the steamed glutinous rice out of the steamer and cool it to room temperature. Turn it with chopsticks occasionally to speed up cooling. Sprinkle less cold water on the cooled glutinous rice and disperse it by hand. Use as little water as possible. Sprinkle distiller's yeast on the glutinous rice and mix well as much as possible. Don't be impatient, spread a layer, and then spread it after stirring. Leave some wine yeast.
Transfer the glutinous rice to a fermentation container. A bigger rice cooker will do. It is also used to soak glutinous rice. Gently press with the palm of your hand when placing. Sprinkle the last sake song on it when it is finished. Rinse the sticky rice on your hands with a little cold water and put it in a container, then press it with your hands to make the surface smooth.
Finally, wrap the glutinous rice with plastic wrap, leaving no gaps as far as possible. Put the lid on. Put it in a warm place. It is best to keep warm with clothes and quilts, because the indoor temperature is unstable in winter.
It will be ready in about three days. Check the middle at any time to see if there is a fever. Fever is a good sign. You can try it on the third day. The wine is crisp and juicy, sweet and fragrant, and the smell of wine is not strong, so the raw rice can't be tasted. At this time, the plastic wrap can be peeled off and the rice wine will become. Fully cooked, sticky rice does not come loose, and can be divided into pieces.
If the fermentation is excessive, the glutinous rice will be empty and full, and the smell of wine will be too strong.
If the fermentation is not sufficient, the glutinous rice will have raw rice grains and teeth. The sweetness is not enough, and the taste of wine is not enough.
When mixing distiller's yeast, too much water is spilled, and the glutinous rice will eventually be empty and will not agglomerate. Boil and it will disperse.