Haha, you asked exactly my question.

I did it three times in total.

The first time was Angel liqueur koji and glutinous rice porridge. The salesman who sells distilled rice koji cheated me a bit. The koji sold for 2.5 yuan a pack. Hygiene and temperature management are very good, and the effect is great!

The second time was to add rice with angel sweet wine koji. I bought Angel's Sweet Liquor Song from a different store for one yuan a pack. Pay attention to hygiene and temperature control, the effect is amazing, it is sour and sweet at the beginning, and super sweet later.

This is the third time, rice wine and rice. Experiment, if you can, there is no need to buy distiller’s yeast powder.

In principle, I think it is possible. I look forward to my results. To be honest, I think Angel's rummy song is pretty good.

I am mainly worried about two points. First, I am not sure how well my own rice wine can control miscellaneous bacteria. Second, after the rice wine becomes sweeter, will the number of molds decrease and affect the speed of saccharification?