Five Jin of glutinous rice, one bag of distiller's yeast (two pieces). First, soak the glutinous rice in water (half a day is enough) and rinse it clean. Put water in the steamer, spread a layer of white cloth on the steamer and boil the water until there is steam. Steam the drained glutinous rice on a cloth. About an hour. Just taste it yourself. Without this cloth, glutinous rice will block the holes in the steamer and will never be cooked. Have a failed experience.

Grind koji into powder for later use.

Take the steamed glutinous rice out of the steamer and cool it to room temperature. Turn it with chopsticks occasionally to speed up the cooling. Sprinkle a little cold water on the cooled glutinous rice and break it up by hand. Use as little water as possible. Sprinkle koji on glutinous rice and mix as evenly as possible. Don't worry, spread a layer and mix well before spreading. Leave some wine yeast.

Transfer the glutinous rice to a fermented container. A bigger rice cooker will do. It is also used to soak glutinous rice. When placed, gently compact it with your palm. Sprinkle the last sake song on it when you are finished. Rinse the sticky rice on your hands with a little cold water and put it in a container, then press it with your hands to make the surface smooth.

Finally, cover the glutinous rice with plastic wrap and try not to leave gaps. Put the lid on. Put it in a warm place, such as a clothes basket.

I put the container in the oven. There is always a little flame in the old oven, just enough to keep the temperature moderate. This is a lazy way. It is best to keep warm with clothes and quilts, because the indoor temperature is unstable in winter.

It will be all right in about three days. Check whether there is fever in the middle at any time. Fever is a good sign. You can try it on the third day. The mash is crisp and juicy, with a sweet fragrance, and the wine is not strong, so the raw rice can't be tasted. At this time, you can peel off the plastic wrap and rice wine will become. Ripe, sticky rice does not come loose, you can divide it into pieces.

If the fermentation is excessive, the glutinous rice will be empty, full of water, and the smell of wine will be too strong.

If the fermentation is not sufficient, the glutinous rice will have raw rice grains and teeth. The sweetness is not enough, and the taste of wine is not enough.

When mixing koji, if the water is spilled too much, the glutinous rice will eventually become empty without caking. After boiling, it will disperse.

Second, pay attention to when making rice wine:

1) koji must be mixed after the glutinous rice is completely cooled. Otherwise, hot glutinous rice will kill botrytis cinerea. The result is either sour or smelly, or nothing happens.

2) Be sure to seal it. Otherwise it will be sour and astringent.

3) The temperature is low. About thirty degrees Celsius is the best.

The prepared rice wine can be eaten raw. But it has some irritation to the stomach. It's best to eat it in boiling water. The taste will be much softer, not too sweet or too strong. You can also add jiaozi and other things to your cooking.

If there is no glutinous rice, you can steam the corn flour, break it up every once in a while when steaming, and then sprinkle water to stir.

You can use raw glutinous rice without a steamer. But I haven't tried anyone else to do this. After boiling, it will disperse.