Ingredients: 500g of glutinous rice, 3g of liqueur koji, 350ml of cold boiled water.

1, a catty of glutinous rice, washed and soaked in water for two hours, while drying a bowl of cold boiled water for later use.

2. Take clean cage cloth to lay the bottom, remove the soaked rice and put it on the steaming wall, add water to the pot to boil, steam in the cage for half an hour, and take it out to cool.

3. Put 350ml of cold boiled water into the container liner of a masher, a bread maker or a yogurt maker, add 2g of sweet distiller's yeast and stir well. Mixing equipment should be thoroughly cleaned and free of oil stains.

4. Mix the steamed rice with cold boiled water and flatten it. Stir a small hole in the middle with chopsticks, about the size of a finger, and pour in 1g distiller's yeast.

5. Cover the lid and put it in the thermostat for 36 hours, and the sweet and fragrant mash will be ready.