It is best to steam in a steamer, because the rice cooker is easy to steam too soft, and it is difficult to control the time. The mash made from rice that is too soft is easy to go bad. The ratio of block koji to rice is: 2 pieces of koji: 500 grams of rice. The following practices are introduced:

Preparation materials: 500g round glutinous rice, 2 grains of distiller's yeast and a clean glass jar.

Production steps:

1, 500 grams of glutinous rice is soaked in clear water for 4-8 hours. If it is hot, it is best to put it in the refrigerator, and the glutinous rice that is easy to turn sour can be soaked until the rice grains can be crushed by hand.

2. Steam the soaked glutinous rice in a steamer for 15 minutes. If you can use steamed cloth, don't steam it too badly, and don't steam it too hard. If it is too hard, the wine will be slow and less, and it will be bad easily.

3, 2 farmer's koji, soaked in 300 grams of water, it is best to crush it first and then hook the water.

4. After the rice is steamed, it is recommended to wash it with cold water. The washed rice wine is not turbid.

5. When the temperature drops to 30 degrees, you can put it into a clean glass jar, and it is best not to use plastic.

6. The whole process should be oil-free.

7. Then pour the wine koji water that has been hooked into the rice jar.

8. Dig a small pit with a spoon to observe the wine situation.

9. In a few days, it will be sweet rice wine and fermented wine.