1. Wash 500 grams of glutinous rice and soak it in water for one day and one night until the rice can be crushed by hand. Control the water for later use.
2. Fill the steamer with water, spread the oil-free cage cloth, and fire. When the water is turned on, pour the soaked glutinous rice, cover the pot, steam for 25 minutes on medium heat, and turn off the fire after steaming.
3. Take 4 grams of sweet wine koji, put it in warm water (200 ml), and melt it evenly for later use.
4. Pour the steamed glutinous rice into a clean, oil-free sealed box, break up the glutinous rice grains with chopsticks, cool them to a warm state, pour the homogenized sweet wine koji water and mix well.
5. Dig a round hole with a diameter of 3 cm in the middle of the rice with a spoon and cover it with a sealing cover.
6. Wrap cotton cloth on a radiator (about 35 degrees) and ferment for 36-40 hours. 7. When the time is up, just open the lid and smell wine aroma.