Ingredients

Glutinous rice

Distillery yeast

Water

Step 1

Taste Wash rice: 3-5 times to remove dust.

Step 2

Soak the glutinous rice in water, with the water above the rice. 5 hours in summer and 10-20 hours in winter. Soak until it becomes powdery after being crushed by hand. After soaking, remove and drain the water.

Step 3

Steam rice: Put gauze on it, pour rice and spread it evenly. After the water boils, steam over high heat for 20 minutes and turn off the heat.

Step 4

Add a little water to the koji, stir well, and set aside. (According to the instructions, an 8g bag of distiller's yeast can make 2-2.5 kilograms of glutinous rice. According to the statement, the ratio should be 1:300-1:250)

Step 5

Put the glutinous rice Let cool to 30℃ (the temperature should not be too high, otherwise the koji will lose its effect) and put it into a large container.

Step 6

Sprinkle in the koji water and stir. Steamed rice is very sticky, so add cold boiled water. The proportion of water added should not exceed one-half of the rice. For example, a pound of rice plus 250ml of cold boiled water is the upper limit. Adding water will make it easy to mix.

Step 7

After mixing, compact the rice, make a hole straight to the bottom in the middle, and sprinkle the remaining koji water on the rice and inside the hole.

Step 8

Close the lid of the container, wrap the entire container with a plastic bag, and wrap the outer layer with a quilt or cotton-padded clothes. Keep the temperature between 28-32°C. It can be used in winter. Place a hot water bottle or wrap yourself in an electric blanket nearby.

Step 9

After fermentation for about 36 hours, you can see that there is a clear and fragrant liquid in the hole in the middle. This liquid is the wine oozing out of the glutinous rice. . The time of each season is different, winter is longer and summer is shorter, depending on the actual situation.

Step 10

At this time, slowly pour a cup of cold boiled water to cover the rice noodles by 2-3cm, cover it and wrap it for another day, and it is done.

Step 11

Place in refrigerator to slow down or stop fermentation.

Step 12

When you want to eat, take a spoonful and enjoy. The spoon used for eating must be clean and must not be stained with oil to prevent the wine from spoiling.