The first step is to prepare raw materials, including glutinous rice and liqueur koji. The dose is marked in the bag. Check it yourself.

Step 2: Boil the glutinous rice in a rice cooker, then rinse it in a basket with water to wash off the sticky things on the rice, or break it up with water.

Step 3, put the glutinous rice into a container, add the ground distiller's yeast, stir it evenly, compact it by hand, and cover it.

Step four, put it into a yogurt machine and ferment it with electricity. After a few hours, you can smell the wine and see that it is fluffy and soft.