2. The glutinous rice is cooked, and the water just gave the glutinous rice to the desert when it was cooked. If steaming is used, it is necessary to soak the glutinous rice one day in advance and steam it directly on gauze.

3. Crush the koji for later use.

4. When the temperature of glutinous rice is not hot, add distiller's yeast and stir well.

5. After stirring, put it into a container for compaction, sprinkle warm water on the surface and leave a hole in the middle until the glutinous rice is fermented to give juice.

6. In summer, go to a warm place on the balcony and serve juice for 24 hours. It is sweet and delicious. If you want to drink more sweet soup, you can also put it for one more day and add warm water appropriately.