Accessories: distiller's yeast (7g) and drinking water (500ML).

1. After washing the glutinous rice, soak it in clear water until it is crushed with your fingers and becomes powder.

2. Take out the glutinous rice, drain it, pour water into the steamer, boil it, then put the glutinous rice (put gauze on the steamer, and put the glutinous rice evenly on the gauze) and steam for 40 minutes.

3. Take out the steamed glutinous rice, put it in a clean container, and spread it with chopsticks to cool it; While the glutinous rice is airing, grind the koji into powder and melt it with warm water (leave a small amount of dry powder for later use). When the glutinous rice is dried until it is not hot (about 35 degrees), evenly pour the koji water on the glutinous rice and mix well.

4. After mixing well, put the glutinous rice into a clean oil-free container, cut out a dimple in the middle, and then sprinkle the remaining dry distiller's yeast on the surface and dimple.

5. It needs to be wrapped in a quilt in winter and stored for about 3 days. In summer, it can be put indoors directly, and the wine can be served in about 1-2 days. When there is half dimple wine juice, the glutinous rice can be put into a sealed bottle and refrigerated in the refrigerator, and it can be eaten after 7 days.