2. First, put the glutinous rice soaked in water for six to eight hours into a steamer with gauze, and steam for 40 minutes on high fire to ensure that the glutinous rice is completely cooked. After the glutinous rice is soaked in water, knead it with your hand and gently knead it, indicating that it is soaked.

3. Take the steamed glutinous rice out to cool, but it can't be completely cooled. When the temperature of glutinous rice is about 35 degrees and it doesn't feel hot, you can almost mix it. Then put two hand-made liqueurs into food bags and roll them into powder.

The best temperature for making rice wine is about 28 to 32 degrees. A 5g sweet starter can make about 5kg raw glutinous rice, and the ratio of adding water to glutinous rice is 1: 1. Then, put the glutinous rice cooled to 35 degrees into a 20 kg jar to make glutinous rice wine.

5. Spread the crushed sweet koji evenly on the glutinous rice, then stir it evenly by hand to ensure that the koji is evenly mixed in the glutinous rice, then compact it by hand, and then dig a round hole to the bottom of the cylinder.

6. Put a bottom mineral water bottle in the hole, let the fermented wine flow back into the mineral water bottle, it will look very clear, and then sprinkle a layer of distiller's yeast evenly on the glutinous rice and the hole.

7. The glutinous rice wine is ready, let it ferment for about 30 hours to 36 hours, and the temperature is between 28 and 32 degrees. Then cover it with a sealing cover and wrap it tightly with a quilt.

8. Prepare a bottle of 10 kg mineral water to blend glutinous rice wine, or use cold boiled water instead of mineral water. Generally, the ratio of raw rice to water is 1: 1. Pour mineral water and soak in rice wine for 24 hours, and then you can drink it. This will make very mellow glutinous rice wine.