The round one is good. The round glutinous rice tastes good, and the long glutinous rice will come back to life after it is slightly cold, and the taste is a little raw.

The brewing method is introduced below for your reference. 1. Preparation materials:1000g round glutinous rice, and appropriate amount of sweet wine koji.

1. Wash the round glutinous rice, then put it in a container, pour a proper amount of water and soak it for more than 4 hours.

2. Take out the soaked round glutinous rice, steam it in a steamer, and then take it out and cool it to about 35 degrees.

3. After the glutinous rice is cooled to 35 degrees, pour in cold water, add distiller's yeast and stir well. Then put it in a container, flatten it and dig a small hole in the middle.

4. Cover with plastic wrap and seal for fermentation for about 48 hours.

5. done.