2. Wash the glutinous rice for two or three times, soak it in cold water for 24 hours (it takes about 8 hours to change water during soaking), then take it out and rinse it with clear water for two or three times.

3. Put the steamer into the rice cooker, wash the gauze and spread it on it.

4. Then pour the rice on it and steam it in a steamer (about half an hour).

5. Pull up the gauze cover on the rice and wrap it tightly on the rice.

6. Turn the rice cooker to the cooking position.

7. Clean the containers and covers for making rice wine, especially the containers should not be stained with any oily substances. Rinse the container cover of the container machine with boiling water for more than 1 min for disinfection.

8. Pour boiling water into the container, cover it and wait for a few minutes.

9 .. use a small amount of cold boiled water to disperse the koji (you don't need to put too much water, just disperse the koji. )

10. Open the lid of the rice.

1 1. After coming out of the cage, break it up and cool it until it is not hot (about 35℃). If the rice looks too dry or undercooked, sprinkle some water on it and steam it again.

12. First, put the cooled rice into a sterilized container, then add about 200ml of cold boiled water and stir evenly.

13. Pour the scattered koji into glutinous rice.

14. And stir the glutinous rice evenly.

15. Dig a round hole in the center of the rice. (It takes about 200ml of cold boiled water to make 500 grams of glutinous rice or rice, but the glutinous rice is too hard after cooling, so you can put more cold boiled water appropriately; If it is too soft, you can put less cold water; The quantity of koji can be configured according to the instructions on the packaging of koji you bought)

16. Put the container full of glutinous rice into the rice wine machine, select the rice wine function, and then make it regularly (usually 30-36 hours).

17. Fermented rice wine.

18. You can eat or make some rice wine desserts directly, and keep the rest in the refrigerator.