1 kg Mi Yue plus 3 kg water, this ratio can be freely controlled. The more water added, the lower the degree of rice wine.

Method for making rice wine:

1, fresh glutinous rice is washed and soaked for 24 hours, and the water is changed every 8 hours.

2. After that, steam for about 30 minutes. If it is a little hard or raw, sprinkle some water and steam for a few minutes.

3. Let it cool after steaming, prepare cold boiled water in advance, add an appropriate amount of cold boiled water to glutinous rice, and dilute the koji with a small amount of cold boiled water.

4. Mix them evenly, and then dig a small hole in the middle; If you add too much water, you can also invert a small bowl or cup at the bottom.

5. Cover the lid and wait for 30 to 36 hours to enjoy the delicious and sweet rice wine!

Note: the container should be sterilized with boiling water during the process, and all the processes should not be stained with oil or raw water, otherwise the fermentation process will be easy to mold or deteriorate.