1. Soak rice: Soak glutinous rice in tap water for 5-6 hours.

2. Steamed rice: Rinse the soaked rice twice with water and steam it in a steamer. The rice must be steamed and thoroughly steamed. Taking 15 pounds of glutinous rice as an example, it needs to be steamed for 40-50 minutes after it is steamed.

3. The rice will be steamed in about an hour and forty minutes.

4. Let it cool: Pack the rice separately and put it in a basin to cool.

5. Break up the rice: When the rice cools to about 40 degrees, use mountain spring water to break up the rice. The standard for breaking up the rice balls is that the rice is divided into grains and not into a ball. The amount of water added to break up the rice is about 1 pound of glutinous rice plus 7 ounces of water. If it is rice, add about one pound of water to one pound of rice. It depends on the softness and hardness of the rice. If the rice is hard, add more. If the rice is thin, add less.

6. Add distiller’s yeast: The dosage of distiller’s yeast varies due to different formulas and manufacturers. Each pot contains about 5 kilograms of glutinous rice, and three grains of koji are enough. Crush the koji first.

7. Check that the temperature of the rice should be around 30-35 degrees, then you can add distiller’s yeast (3 grains per pot, be careful to leave a little of distiller’s yeast in each pot for dimples).

8. Stir thoroughly.

9. Make dimples: Add half a cup of water to the reserved koji, dip a spoon in water to compact the rice slightly and dig a hole in the middle to make a dimple.

10. Insulation: Whether the fermentation temperature of the wine can be fermented is the key. Since the optimal fermentation temperature of the wine is 30-35 degrees, insulation measures must be taken when the indoor temperature is below 25 degrees. There are many kinds of insulation measures, as long as they can increase the ambient temperature.

11. In order to ensure the temperature inside the quilt, a thermos or hot water bag can be added to the quilt to increase the temperature. Note that the hot water bottle cannot directly contact the pot containing the fermented rice. Direct contact will burn the fermentation bacteria to death, so please be careful.

12. Successful saccharification: According to the above method, the saccharification of the fermented rice is usually completed after 48 hours. After saccharification, the dimples of the fermented fermented rice are filled with wine. If the fermented rice can be rotated in a basin, it is a good fermented rice.