Practice: 1. Washing and selecting rice: select high-quality glutinous rice and soak it in clear water. The water layer is about 20 cm higher than the rice layer. Water temperature and soaking time: 65438 05℃ in winter and spring, 65438 04 hours, 25℃ in summer, 8 hours. It is considered that there is no white kernel when rice is soaked, and it is not sour by changing water 1 ~ 2 times in summer.
2. Steaming in the steamer: Take out the rice and put it in the laundry basket, rinse it with white pulp, drain it and steam it in the steamer. When steaming rice, fire should be fierce. After steaming for 5 minutes, uncover the rice layer and sprinkle with water. After steaming 10 minutes, the rice grains are swollen, shiny, loose, soft and chewy, that is, ripe.
3. Mix the koji and put it in the jar: after the rice is cooked, pour it on the bamboo mat and spread it out for cooling. When the temperature drops to 36 ~ 38℃ and it doesn't burn, you can sprinkle the first song, turn it over, sprinkle the second song and mix well, and the amount of song used is 6 ~ 7% of the rice. When the temperature is controlled at about 2 1 ~ 25℃, you can enter the altar. Put the rice mixed with sake koji into a jar, stir it evenly, cover it, and naturally saccharify it indoors.
4. Fermentation and pressing: After filling, the rice will surface due to internal fermentation. So every 2 ~ 3 days, stir with a wooden stick, press the rice under the water, cover the jar with linen, let it sink and ferment better. After 20 ~ 25 days of fermentation, the jar will give off a strong bouquet, the alcohol will gradually sink, and the liquor will begin to clarify, indicating that the fermentation is basically over. At this time, you can open the altar and take the materials, put them into the wine basket and squeeze them to separate the distillers' grains.
5. Clarification and aging: after the pressed wine is precipitated, it is put into the jar with a small belly, the jar mouth is wrapped with bamboo leaves, and then covered with soil to form a hat seal. Then concentrate in the wine room, fill the jar with chaff, smoke out the wine, and gradually change the color from red to brown. In about 30 days, you can open the altar to raise wine. The longer the storage time, the color of the wine will gradually change from chestnut to golden yellow, becoming a kind of brewed wine. Every 100 kg of glutinous rice can brew 200 kg of rice wine.