2. Soak glutinous rice in cold water one night in advance.
3. After the water is controlled to dry, put it into a steamer covered with clean cage cloth and steam it in a pot. After the water is boiled, steam it for 2 minutes on medium heat.
4. Put the steamed glutinous rice into a clean and oil-free bowl and pour a proper amount of cold water.
5. Turn it over with a rice spoon to loosen the glutinous rice particles, and then pour out the cold boiled water after the temperature is controlled at about 3-35 (that is, the temperature is slightly lower than the hand temperature).
6. Sprinkle the liqueur koji evenly on the glutinous rice, add two cups of cold water, and mix the liqueur koji and the glutinous rice with a rice spoon.
7. put the mixed glutinous rice into a clean oil-free fresh-keeping box scalded with hot water for compaction, poke a hole in the middle with chopsticks, cover it and put it in a warm place.
8. After standing for 24-36 hours, I saw that the glutinous rice in the fresh-keeping box was completely floating, so I opened the lid and poured it.
9. Add a small cup of cold boiled water to stop the fermentation.
1. Put the liqueur in the refrigerator overnight and you can eat it.