making method:
① soaking rice. Choose better glutinous rice or rice and wash it; Soak in ordinary cold water for 8-1 hours, drain and set aside.
② steamed rice. Steam the drained rice in a pot until it is 9% ripe and leave the fire. It is required that the rice be steamed until it is hard on the outside and soft on the inside, without sandwich, loose and not sticky. Do not lift the lid immediately after it is cooked evenly, and put the rice in the pot until it is almost cold before taking it out. Break up the fake after cooking; Then spread the dish and air it to the temperature below 28℃.
③ pre-fermentation. Pour the prepared water, culture koji and medicated wine into a jar and mix with the steamed rice evenly, cover it, dry it at room temperature in summer, put it on the heater or in front of the stove in winter, and after about 3 days, the rice will become soft and sweet, and then stir it with chopsticks, and wine will seep out. At this time, the temperature in the tank reaches about 23℃, and the early fermentation can be stopped.
④ squeezing. Put the pre-fermented materials into a clean cloth bag, press boards and heavy objects on it, and squeeze out the wine.
⑤ decocting wine (heat sterilization). Put the squeezed liquor into a pot for steaming (all kinds of steamers can be used), and stop heating when the temperature in the pot rises to 85 degrees.
⑥ filtering. Make a cloth bag with bean wrap, pour the steamed wine into the bag, filter it, and store the filtrate.
⑦ seal. Put the filtrate into a clean jar, wrap the jar mouth with clean kraft paper, then seal the jar mouth with rice straw or rice husk and mud, then put the jar in a suitable place, and you can open the jar for drinking after more than two months.