1. Soak glutinous rice for more than four hours;
2. Steam the glutinous rice in a pot and cool to hand temperature;
3. Pour cold boiled glutinous rice into the boiled glutinous rice, add the koji and stir well, put the glutinous rice into the container, press it firmly, poke a hole in the middle, and sprinkle an appropriate amount of koji powder on the surface;
4. Cover with plastic wrap and seal and ferment for about 48 hours;
5. Pour a small amount of cool boiled water in the middle, so that you are done, you can wait for the fruits of victory! After fermentation, let it cool on the day, put it in the refrigerator, it will become sweeter and sweeter!
Tips:1. Preliminary preparation: Ensure that the container used for brewing wine is oil-free and salt-free, and it is best to blanch it with boiling water in advance;
