1. Soak glutinous rice in clear water until it is crushed with your fingers and turned into powder.
2. Remove the glutinous rice and drain the water; The koji is ground into powder.
3. Add water to the steamer to boil, put gauze on the steamer, and then pour glutinous rice to make it smooth.
4. Cover and steam for about 40 minutes.
In the meantime, two things should be done. First, the distiller's yeast is ground into powder; The second is to take a quilt, put it in a carton, and make a nest for the mash. If it is brewed in winter, you should add an extra quilt or use an extra thick quilt.
6. Try to see if the glutinous rice is steamed.
7. After the glutinous rice is steamed, pour it on the chopping board and pull them away with chopsticks while it is hot.
8. When it is not hot, pinch the glutinous rice with your hands and pour a little warm water while kneading. Water has two purposes. First of all, because glutinous rice is sticky, watering it with water can get rid of it. The second is to pour a little water and make more mash.
9. When the glutinous rice is a little warm, sprinkle with distiller's yeast (leave a little distiller's yeast for later use) and mix well. If you like sour mash, put koji when glutinous rice is hot.
1 1. Cover the quilt and put it on the bed.
12. Cover the quilt tightly, cover the paper box, leave it for about two to five days according to the temperature at that time, and open the lid to have a look. If there is half dimple mash in the dimple, please take it out immediately, open the lid and let it cool, then cover it and keep it for about a week. Precautions;
The key to making fermented glutinous rice (fermented glutinous rice wine | sweet wine) is cleanliness, and nothing can be stained with raw water and oil, otherwise it will be moldy and hairy. You should first clean and dry the containers for steamed rice, shovels for shoveling rice and containers for fermented rice wine, and also clean and dry your hands.