1, it is best to use round glutinous rice to make glutinous rice, so that the taste of glutinous rice is more delicate and smooth. Then add warm water and soak the glutinous rice for about 2 hours until the glutinous rice can be crushed gently by hand.
2. After the glutinous rice is soaked, wash the glutinous rice again. Next, it's going to be steamed in the pot. Spread a wet steaming cloth on the steamer, then spread the glutinous rice evenly on it, and then insert some holes in it with your fingers, so that it's convenient to be heated evenly and cooked easily. After the water in the pot is boiled, turn to medium heat and steam for about 40 minutes.
3. After the glutinous rice is steamed, put the glutinous rice into a clean container, which should be clean, water-free and oil-free. Then add a small amount of cold boiled water into it, stir it and spread it out, and let it cool down to about 35 degrees. Only when the temperature of glutinous rice drops to 35 degrees can you add liqueur koji. I have 2 kg of glutinous rice here, add about 8g of sweet wine koji to it and stir it.
4. Add cold boiled water, stir the distiller's yeast and glutinous rice evenly, and then flatten the glutinous rice with a spoon. Dig a hole in the middle, then seal it with plastic wrap and let it ferment. It takes 1-2 days to ferment in summer, and 4-5 days in winter. And cover it with a quilt in winter and let it ferment for three days.