The steps for making sweet wine rice are as follows: 1. Wash the glutinous rice and soak it in cold water, and prepare the sweet wine rice.

2. Soak the glutinous rice for more than 16 hours (put it in the refrigerator when the weather is hot), until it breaks into pieces when you rub a grain of rice with your hands, and then steam it in a pot.

3. Take out the steamed glutinous rice into an oil-free and water-free container and cool it to about 30 degrees.

4. Sprinkle an appropriate amount of sweet koji on top, usually in a ratio of 500 grams to 2 grams of koji.

5. Pour in cold boiled water in batches and knead with your hands while pouring until the rice grains are dispersed. Mix the koji and rice evenly.

(Disposable gloves can be worn) 6. Take an oil-free and water-free container, compact the mixed rice, and leave a small hole in the middle to observe the water discharge.

7. Close the lid and seal.

Wrap it in cotton-padded clothes or quilts, put a hot water bottle inside the clothes or quilts, and try to keep the temperature around 30 degrees.

Just replace the water in the hot water bottle.

8. After one day, the rice grains will taste a little sweet. After two days, the small holes will be filled with most of the water. If the glutinous rice can move when you shake the container, the wine will be very, very sweet.