Steps:
1. Rinse glutinous rice with cold water for two or three times, soak it in cold water for about 24 hours (it takes about 8 hours to change water), then take it out and rinse it with clear water for 2-3 times.
2. Add a proper amount of water to the steamer. After the water boils, steam the glutinous rice on the steamer for about half an hour.
3. After coming out of the cage, break up the glutinous rice and cool it to a temperature of about 35 degrees.
4. Put the cooled glutinous rice into a sterilized glass bowl.
5. Add about 200ml of cold boiled water and stir well.
6. Use a small amount of cold boiled water to disperse the distiller's yeast. You don't need to put too much water, just enough to disperse the koji.
7. Pour distiller's yeast into glutinous rice and stir well.
8. Dig a round hole in the center of the glutinous rice.
9. Put in the rice wine machine and set the rice wine function.
10.36 hours later, the sweet rice wine will be freshly baked!