Glutinous rice 5000g, distiller's yeast 15g.

Making:

1. Wash the glutinous rice, soak it in clear water for 3 hours, then take it out and rinse it, drain it, pour it into a steamer, steam it in boiling water for 30 minutes, sprinkle it with clear water once, steam it for 30 minutes, pour it out until it is cooked, shower it with clear water, and drain it (be careful to rinse the cooked rice thoroughly, otherwise it will turn red and sour after fermentation).

Second, wash and dry the ceramic glaze jar (avoid alkali and pollution). Grind koji into powder. Sprinkle 5% distiller's yeast powder on the bottom of the jar, then mix the remaining distiller's yeast with cooked glutinous rice, put it in the jar, cut a hole in the middle, cover the cylinder head and let it ferment. It takes 48 hours in summer and 72 hours in winter to produce wine, which can produce about 900 grams of wine.