The first step is to brew your own liqueur. Ingredients: 500 grams of fermented wine. Accessories: Prepare koji in advance and put it on a clean plate without adding water. When the rice drops to about 30 degrees, pour in carefully prepared cold water and stir until all the rice grains are not sticky. This liqueur will get sweeter and sweeter when it enters the refrigerator. Before adding koji, you must loosen the koji one by one with cold boiled rice. There are two steps in brewing koji. After washing rice, soak it until your fingers can stick together, and then spread a wet rag on the steamer.
Step 2: Pour in the rice, cover tightly and steam until the glutinous rice is cooked, then take it out and sprinkle it on a clean plate, without oil or water. When the rice drops above 30 degrees, pour in the carefully prepared cold boiled water and stir until all the rice grains are not sticky. Cut a vent hole in the middle and change some cold water into the vent hole and put it into the rice wine machine. I will adjust it to 20 hours. Tip: The newly processed rice wine doesn't taste very good. Sprinkle koji evenly and stir (it takes two hands to loosen the rice, so I pat it first and then loosen it. )
Put it in a small box, gently smooth the surface, cut a vent hole in the middle, then pour a little cold water into the vent hole and put it in the rice wine machine. I set it to 20 hours. The rice wine just processed by Tips doesn't taste very good. Don't worry, prepare koji in advance in a clean plate without water. When the rice drops to about 30 degrees, pour in the carefully prepared cold boiled water and stir until all the rice grains are not sticky. This liqueur will get sweeter and sweeter when it enters the refrigerator. Before adding koji, you must loosen the rice with cold boiled rice. You can't stick oil and cold water in the whole production process, otherwise the rice wine will turn yellow and mildew.