Fermented Rice
1.
Take an appropriate amount of glutinous rice and soak 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.
4.
Then take out the glutinous rice and let it cool thoroughly! Continue to add koji
5.
Put it into an anhydrous and oil-free container at room temperature of 30℃ and seal for more than 36 hours
6.
You can also use a small amount of warm water to make the koji