1.500g of glutinous rice, soaked in water12h.

2. 1. Put the soaked glutinous rice into a steamer and steam for 30 minutes. When steaming to 15 minutes, pour 200 grams of hot water and stir the glutinous rice evenly to prevent it from being too dry or steamed.

2. Cool the steamed glutinous rice and put it in a container. Mix 2 grams of Angel Liqueur with 200 grams of cold water, sprinkle with steamed glutinous rice, and then gently press the glutinous rice. Because the quantity is small this time, I pour a big bowl on the glutinous rice, then cover the lid and spread cotton cloth to keep warm.

3. After1. After 48 hours, you can smell the rich bouquet, and a layer of bouquet can be seen around the glutinous rice. It tastes sweet and makes people slightly drunk.

2. Prepare 500 grams of cold boiled water, stir the glutinous rice wine evenly, cover the crock tightly, and continue brewing. After another 24 hours, the wine will be finished.

It takes 72 hours, and the wine smells good. It may be that the amount of glutinous rice, the proportion of koji, water content and temperature are properly controlled. From beginning to end, glutinous rice wine is as white as jade, without any musty smell or long green hair.

5.500 grams of glutinous rice can just produce 1000 grams of glutinous rice wine.

Cooking tips

Sweet rice wine is the initial fermented wine of glutinous rice wine. If it is allowed to continue fermentation, after 25 days, after filtration and distillation, it can produce highly glutinous rice wine with clear and transparent color.