1. Wash glutinous rice and soak it in clear water overnight. Soak the glutinous rice until it can be crushed by hand, indicating that it has been soaked and the soaked rice has been washed.

2. Cook glutinous rice in rice cooker mode, adding more water and less water. Boiling produces a high amount of alcohol, and of course it can also be steamed in a steamer.

3. Pour sake koji into cold boiled water and stir.

4. Cool the cooked glutinous rice to about 30 degrees. Too hot or too cold will affect the fermentation of koji.

5. Put the glutinous rice into a water-free and oil-free container, sprinkle a layer of glutinous rice, sprinkle a layer of distiller's yeast water, gently compact with a clean spoon, then put a layer of glutinous rice, sprinkle a layer of distiller's yeast for compaction, and repeat this action.

6. Finally, put all the glutinous rice into the container. On the top floor, pour all the remaining Qushui at one time, cover it and put it in the normal temperature room in spring and autumn. It is recommended to put it in an air-conditioned room in summer. If it is cooked in winter and there is no heating in the room, remember to keep warm and keep warm for fermentation. The optimum fermentation temperature is 20-27℃ and the duration is 15-20 days, depending on the environment and raw materials.