375g glutinous rice, 8g liqueur koji, and proper amount of purified water. After washing glutinous rice, add appropriate amount of water and soak for 24 hours. Drain and steam for 30 minutes, turn the rice once in the middle and steam it up and down. After steaming, let the glutinous rice cool, melt the liqueur koji with pure water, and pour the liqueur koji while stirring. After mixing well, pour it into a bread bucket that has been scalded and cooled with boiling water in advance, press it tightly with your hands and dig a hole in the middle.

375g glutinous rice, 8g liqueur koji, and proper amount of purified water.

After washing glutinous rice, add appropriate amount of water and soak for 24 hours.

Drain and steam for 30 minutes, turn the rice once in the middle and steam it up and down.

After steaming, let the glutinous rice cool, melt the liqueur koji with pure water, and pour the liqueur koji while stirring.

After mixing well, pour it into a bread bucket that has been scalded and cooled with boiling water in advance, press it tightly with your hands and dig a hole in the middle.

Cover with plastic wrap, put into the toaster, turn on the rice wine function and set it for 24 hours.

If there is rice wine oozing from the pit, it is ok.

Pour into the fresh-keeping box and put it in the refrigerator to continue low-temperature fermentation, and you can eat it at any time.