1 Steam the glutinous rice into rice (not too hard) and then cool it to a temperature that is not hot (use medium temperature for fermentation. If the rice is too hot or too cold, it will affect the fermentation of the koji);

2. Scoop some rice into the container used for fermenting rice wine (I use a ceramic soup pot with a lid), and spread it into a flat layer;

3. Sprinkle some of the distilled yeast into powder evenly on the layer of rice.

4. Scoop out some more rice and spread it flatly on top of the koji powder, then spread another layer of rice... That's it, spread a layer of rice and a layer of koji, about 4 layers (optional, it depends on your rice and koji) how much);

5. Cover the container tightly and place it at a suitable temperature (if the room temperature is not enough, you can wrap the container with a thick towel to keep it warm);

6. After about 36 hours of fermentation, open the lid of the container (the aroma of wine is already overflowing at this time), fill it with cold boiled water (to stop the fermentation), cover it again, and put it in the refrigerator (stop the fermentation as soon as possible. Eat to your mouth

This was how it was done during the Three Kingdoms period