1. Formula: 500g of pure glutinous rice, 530ml of cold boiled water, 3g of sweet distiller's yeast.

2. Soak the glutinous rice for more than 8 hours first. If it needs to be soaked for 12 hours in winter, it must be soaked thoroughly.

3. Drain the glutinous rice and steam it in a steamer. Don't take it out immediately after steaming. Turn off the fire and simmer for 5 minutes.

Put the steamed glutinous rice in a ventilated place, the temperature will drop to 33-38 degrees Celsius, which is similar to the temperature of human body.

5. Put 30ml of cold boiled water into glutinous rice, stir well, and then add sweet wine koji and stir well.

6. Prepare a big bowl or glass jar, wash them, drain the water, sprinkle a little koji powder on the bottom of the bowl, then put in glutinous rice and press it, dig a hole in the middle and sprinkle some koji powder on the surface of glutinous rice.

7. Wrap the bowl in a plastic bag, instead of cotton-padded clothes in summer, it will take about 36 hours for rice wine. Winter needs to be wrapped in cotton-padded clothes and fermented for 48 hours. Add 500 ml of cold water to the fermented rice wine and ferment for 2 hours, and the sweet rice wine will be ready.