1. Ingredients:

250 grams of glutinous rice, 1 gram of sweet rice wine.

2. Method:

(1) Weigh 250 grams of glutinous rice, wash and soak in water overnight.

(2) Wash the soaked rice, cover the steamer with a wet drawer cloth, spread the glutinous rice flat on the drawer cloth and poke a few holes evenly with chopsticks, so that the rice can be heated evenly during steaming. Cover and steam for 30 minutes after the water boils.

(3) Let the steamed glutinous rice cool until it is not hot to the touch. Take a clean container without oil and water to put the rice out. Use about 100 grams of warm boiled water to dissolve 1 gram of koji and pour it in. In the rice, wear disposable gloves to grasp the rice evenly. Finally, flatten the rice and poke a dimple with your hands to see how the wine is coming out.

(4) Finally, seal the container and put it into an insulated bag. Fill several mineral water bottles with hot water and put them into the insulated bag and wrap them up. Change the hot water every 24 hours.

(5) Rice wine will be brewed after 72 hours.