1. Wash the glutinous rice first, soak it in water 12-24 hours, and crush it by hand.

2. Next, put the soaked rice in a steamer and steam it with a drawer cloth for 2 or 30 minutes, or put the rice in an electric cooker and choose a cooking procedure to cook the glutinous rice.

3. Take out the steamed rice and cool it in a big clean container. In summer, I usually face the cold air outlet of the air conditioner to let it cool down quickly. When the glutinous rice is aired, it feels slightly hot, and it can be put on when it is about the same as its body temperature.

4. After the koji is mixed in, compact the rice, cut a small hole in the middle, then sprinkle a layer of koji on the surface of the rice, cover the container and ferment at room temperature.

In this summer, you can see that there is wine in the hole in less than 24 hours at room temperature, but the taste and sweetness of the wine are not enough at this time. You should continue to let it ferment, and it will take about 36-48 hours in summer.

6. Next, add the same amount of cold boiled water to the remaining distiller's grains, stir evenly, and continue fermentation at room temperature. 1 or 2 days later, the glutinous rice will float lightly on the surface and the wine will smell fragrant. At this time, rice and wine can be filtered and separated to obtain mellow rice wine and distiller's grains.