2. When the glutinous rice grains can be easily crushed with your fingers, prepare to steam the glutinous rice. Find a clean gauze pad at the bottom of the steamer and pour the soaked glutinous rice into the steamer.
3. Poke some air holes in the glutinous rice with chopsticks, boil the water and steam it on the fire for about 40 minutes. Until the glutinous rice is completely steamed, there is no hard core, but it is still in a state of distinct particles.
4. The steamed glutinous rice is cooled to about 30 degrees for use.
5. Crush the distiller's yeast and melt it in 1.2L cold water.
6. Slowly pour the water of distiller's yeast into the cool glutinous rice and divide it several times.
7. Stir while pouring, and gently spread the sticky rice grains by hand. Until all the koji water and glutinous rice are mixed evenly and there are no caked rice grains.
8. Find a clean container with a lid, pour the mixed glutinous rice, gently flatten it, and pull out a dimple in the center that reaches the bottom.
9. Cover, but don't seal, and ferment in a warm place of 25-30℃ for 36-48 hours.
10, open the lid and check. If the rice grains are found floating, there is a strong smell of alcohol and clear liquid oozing from the dimples.