70g of distiller's yeast. The ratio of rice to koji is 1 2, 1 kg rice is 2 g koji, and 35 kg rice needs 70 g koji. The brewed wine is crisp and delicious. Recommended practice:

1. Preparation materials: 500g of rice, 2g of liqueur koji, and proper amount of water.

2. Wash the rice with clear water and put it in a container. Add appropriate amount of water to soak for 10 hour.

3. Add liqueur koji to rice, wrap it in a container for expanding rice, keep the temperature at 30-40 degrees and store it for one day.