The production method of liqueur is as follows: Materials: 500g of glutinous rice, 4g of liqueur koji and proper amount of warm water. Steps:

1, washed and soaked glutinous rice 12 hours;

2. Spread a piece of gauze in the steamer, add the soaked glutinous rice, smooth it, poke a few holes with your fingers, cover it, and steam for about 30 minutes;

3. Mash the steamed glutinous rice in a clean container and cool it;

4. Add warm water to the sweet wine starter and stir it evenly, then pour it into the glutinous rice and stir it evenly;

5. Put the mixed glutinous rice into a clean container, poke a hole in the middle after it is full, cover it tightly, and ferment the glutinous rice in a warm place until sweet wine is produced.