1. Soak: Wash the glutinous rice and soak it for 12 to 16 hours until it can be ground by hand. Its function is to make the huge molecular chain of starch granules expand due to hydration, which is convenient for gelatinization after short-time normal pressure cooking and will not cause the phenomenon of white center of rice grains.

2. steamed rice: steamed glutinous rice.

3. Water the rice: take the steamed glutinous rice out of the steamer and cool it to room temperature. Turn it with chopsticks occasionally to speed up cooling. Spread some aluminum foil on the table, spread the glutinous rice on it into a layer two or three inches thick, and let it cool thoroughly. Sprinkle a little cold boiled water on the cool glutinous rice, spread it evenly by hand, and use as little water as possible.

4. Drop the altar and build a nest: Sprinkle the distiller's yeast evenly on the glutinous rice, leaving a little distiller's yeast for later use. Then turn the glutinous rice by hand and mix the upper and lower layers of glutinous rice as evenly as possible. After stirring evenly, transfer the glutinous rice to a fermentation container, and gently compact it with your palm while placing it. When finished, sprinkle the last sake song on it. Rinse the sticky rice on your hands with a little cold boiled water and put it in a container, then press it with your hands to make the surface smooth. Finally, build a nest in the middle to increase the contact area between rice and air, so that aerobic saccharifying bacteria can grow and reproduce, and then cover it with gauze.

5. Fermentation maturity: put the pot in an incubator at about 30℃ for 24 to 48 hours. If the rice becomes soft, it means it has been saccharified; If there is water and wine fragrance, it means there is alcohol and lactic acid, so you can stop the heat preservation. It is best to steam it again to kill microorganisms and enzymes and stop their activity. In this way, the production of liqueur was successful.