Fermented Rice
1.
Soak glutinous rice for more than 5 hours
2.
Subject to fingers that can be crushed.
3.
Then put clean gauze on the pot, spread glutinous rice, and steam it over high heat for about 40 minutes. Then take out the glutinous rice and let it cool thoroughly!
4.
Continue to add distiller’s yeast and put it into a water- and oil-free container
5.
You can also use a small amount of warm water to make the koji
6.
Seal at room temperature 30℃ for more than 36 hours!