Steps:

1. First soak the glutinous rice in water for half a day, rinse it, and then steam it into rice.

2. Mix the koji: Use a spoon to spread the glutinous rice evenly, sprinkle the koji evenly on the glutinous rice, and then use a spoon to turn the glutinous rice.

3. Preservation: Press lightly with a spoon. Smooth the surface to make a flat-topped cone shape, make a depression in the middle, sprinkle the last bit of distiller's yeast inside, and pour in a little cold water.

4. Fermentation: Cover the container tightly and ferment at a suitable temperature.

5. You can check in the middle to see if there is fever. Fever is a good sign. It will ferment for about 24-48 hours. Open the lid of the container (if there is a strong aroma of wine), fill it with cold boiled water, cover it again, put it in the refrigerator (to stop the fermentation) or put it in the pot and cook it directly.

Precautions for glutinous rice wine tank:?

1. The rice must be mixed with koji after it has cooled to 30°C. Otherwise, hot glutinous rice will kill the bacteria.

2. The key to making fermented rice is cleanliness. Everything should be free from water and oil, otherwise it will become moldy and hairy. ?

3. You can open the lid during fermentation (12 hours, 24 hours) and take a look (don't open the lid too often). If there is no wine aroma and the rice has no tendency to form tofu, you can put the container in a 30°C warm water bath to heat the rice. It will not prevent fermentation from being unable to continue due to insufficient temperature.

4. The production process of fermented rice is very clean, so if you occasionally find some hair growing on it (sometimes because the fermentation time is too long), remove the hair and the fermented rice can still be eaten.

5. Practice to master a degree: if it is over-fermented, the glutinous rice will be empty and full of water, and the wine flavor will be too strong. If fermentation is insufficient, glutinous rice will have raw rice grains.