500g of glutinous rice, 20g of glutinous rice koji, 0/00g of rock sugar/kloc-,and appropriate amount of water.

Steps:

Soak the cleaned glutinous rice in water for 6-8 hours, at least until it is soaked.

Steam the soaked glutinous rice in a steamer and take it out to cool.

Pour the steamed glutinous rice into a large bowl, add appropriate amount of water and stir well. Note: If you want to add fresh fruit to make aged honey wine, you can add fruit in this step.

Pour in glutinous rice wine koji and stir well.

Pour the mixed glutinous rice wine into the rice barrel, add rock sugar and stir well.

Seal the barrel and observe the fermentation. Under normal circumstances, the initial fermentation will produce a lot of foam, and with the advancement of fermentation time, the foam will gradually disappear until the fermentation of the wine body is completed, resulting in a slightly tipsy effect.

Finally, put the prepared glutinous rice wine into a clean bottle or barrel for storage, and it is suggested that the storage time should be about 1-3 months to get a better taste glutinous rice wine.