1, on the pot steamed: soaked rice drained into the steamer for steaming. When steaming rice fire should be fierce, out of the big steam after 10 minutes, uncovered, to the rice layer sprinkled with the right amount of water. Steam for another 20 minutes, the rice grain expansion shiny, loose soft, chewing without staining the teeth, that is, it has matured, can be placed in the pot.

2, mixing the tune altar: rice out of the pot, with cool water evenly poured on the rice, one so that the rice grains will not stick, and the second to cool down, to be the rice temperature down to 36 ~ 38 ℃ not hot, and then sprinkled into the wine. If it's a lumpy wine curd, you need to crush it into powder before sprinkling it in, or you can put the wine curd into the cool water to melt it before pouring it in together. Stir in the wine curd and mix well. Reserve a small amount for later use. (It is easier to stir the rice if it has been treated with cool water. The rice has already absorbed a certain amount of water, and it is easier to observe the oozing liquor during the first fermentation. (When mixing, put a layer of rice, add some wine curd and stir, layer by layer).

3, fermentation pressing: the glutinous rice compaction, the middle of the pound a pit deep to the bottom of the container (the role of this pit is mainly brewing process to facilitate the observation of wine seepage), and then the rest of the wine tun tunes adjusted a little bit of water, with the hand sticky water patted to the surface of the glutinous rice leveling, and then covered with a lid. It is not advisable to seal the container completely, because the pre-saccharification process needs some oxygen, just keep it relatively closed. Keep the temperature around 30 degrees, room temperature is enough in summer, in winter, can be placed next to the heater or use hot water bags, quilts. The minimum temperature should also be kept above 20 degrees, and the maximum should not exceed 40 degrees. It is best to use a thermometer to check whether the temperature is suitable 2-3 days later you can open the lid to check, if you find a large amount of liquor in the pit, according to the raw rice 1:1.5 add about 33 degrees of clean water, stir, seal. If you like thick wine, add a little less water to the water. After filling the altar, the rice will come up to the surface due to internal fermentation. Therefore, every 3 to 4 days, you should stir the rice and press it down to the surface, and close the lid of the altar tightly. After 20 to 25 days of fermentation, the altar will emit a strong aroma of wine, the rice will gradually sink, and the wine will begin to clarify, indicating that the fermentation is basically over. At this time, you can open the altar to lift the material, and filter and press the wine.

4. Holding sugar: 2-3 days later, water appears in the nest and the rice is very sweet. Fermentation with water: After the sake is pressed and separated, it is very cloudy, and usually we have started to ladle and drink it. Clarification of aging: The pressed sake will continue to ferment and bubble, and if you want to stabilize the sweetness and the alcoholic strength, you should abort the fermentation, and heat it up in a stainless steel mulling pot at about 70 degrees, and cool it naturally. Extract the upper layer of sake, and leave the sake for 1 month to clarify naturally, remove the lower layer of dregs, and fill the altar.