1. Wash glutinous rice and soak in water for more than 8 hours
2. Put the soaked glutinous rice in a steamer and steam it for about 20 to 30 minutes.
3. Rinse the steamed glutinous rice with cold water to separate the rice grains and reduce the temperature to about 30 degrees.
4. Crush the sweet koji, sprinkle it on the cooled rice and mix well. Note: The temperature of the rice should not be too high, too high will heat the yeast to death, and too cold will produce wine quickly. It’s better if it’s between 30 degrees, but it’s just a little warmer if your hands don’t feel hot.
5. Put the mixed rice into the container and leave a hole in the middle to observe the wine. Seal the container and place it in a dark place. Wrap it with cotton quilt and keep it warm at about 30 degrees. Just wait for 48 hours.
6. After 48 hours, the sweet glutinous rice wine is ready to eat.
7. Some people who like to drink at home put part of the wine in the refrigerator for storage, and take it out when drinking.
8. Put the leftover distiller's lees in the refrigerator and store it in a refrigerator.
