2. Take out the glutinous rice and drain the water, and grind the koji into powder.
3. Add water to the steamer to boil, put gauze on the steamer, and then pour in glutinous rice to smooth it.
4. Cover and steam for about 40 minutes.
In the meantime, two things should be done. One is to grind koji into powder; The second is to take a quilt and put it in a carton to make a "nest" for the mash. If it is brewed in winter, add an extra quilt, or use an extra thick quilt.
6. Try to see if the glutinous rice is steamed.
7. After the glutinous rice is steamed, pour it on the chopping board and pull them away with chopsticks while it is hot.
8. When it is not hot, knead the glutinous rice by hand and pour a little warm water while kneading. Water has two purposes. First, because glutinous rice is sticky, watering it with water can get rid of it. The second is to pour a little water and make more mash.
9. When the glutinous rice is kneaded and a little warm, sprinkle the sake koji (leave a little sake koji for later use) and mix well. If you like sour mash, put sake koji while glutinous rice is hot.
10, put the mixed glutinous rice into the basin (earthenware ware is the best, followed by enamel ware, otherwise you have to use a stainless steel basin. ), dig a nest in the middle, and then sprinkle the rest of the distiller's yeast.
1 1. Cover the quilt and put it on the bed.
12. Cover the quilt tightly, cover the paper box, leave it for about two to five days according to the temperature at that time, and open the lid to have a look. If there is half a dimple in the dimple, take it out immediately, open the lid and cool it, then cover it and store it for about a week.