1. Soak the glutinous rice overnight, then steam it for 20 minutes
2. The freshly steamed glutinous rice is crystal clear
3. It can be naturally cooled to about 35 degrees, or it can be washed directly with cold water
4. Pour the koji and stir
5. After mixing, leave a small hole in the middle without compaction
6. It’s best to use a hair dryer to heat the rice cooker. Of course, the temperature inside the rice cooker is the best
7. Wrap it in unworn clothes, keep warm and ferment
8. I will tell you, did I put it in here?
9. The next day, open it, add some cold water and stir for more juice
10. After mixing, compact it
11. After pressing it, you can put it in for fermentation, and you can drink it at night as soon as possible
