1. Wash the glutinous rice and soak for 3 hours.
2. Prepare koji.
3. Steamed rice.
4. Warm the rice to about 30 degrees and sprinkle it on the koji.
5. Add appropriate amount of cold water and mix well.
6. Put it in the bread machine and leave a small hole in the middle after flattening.
7. Cover with plastic wrap.
8. Turn on the rice wine fermentation button to ferment for 48 hours.
9. Good fermented fermented wine.
10. Pour into the bowl.
Tips:In summer, the fermentation time should be shortened, otherwise the hair will grow easily. It took me about 36 hours to ferment.
