Blood Glutinous Rice Wine
1.
The blood glutinous rice is soaked one night in advance
2.
Then drain the water and steam it in the pot
3.
Put the steamed blood glutinous rice until it's not hot
4.
Stir and spread with a clean spoon
5.
Stir in the koji
6.
Stir until all the koji is absorbed
7.
Then pour in a little water and let it stand for a while
8.
Transfer to the bread bucket and compact slightly
9.
Start a rice wine program, transfer to a clean glass bottle after fermentation, and ferment for one week!