1. Round glutinous rice, wash three or four times. Then let it soak in water for eight to ten hours, pinch it with your hands and it will break, then pick it up and wash it again and pour it into a basket to dry for half an hour
2. Steam in a pot over water. It is better if you have a wooden barrel at home. The water is boiled and steamed for 30-35 minutes. After steaming, pour it on a clean table and let it cool. When the temperature is about 30 degrees, mix the rice with cold water to make the rice Into pellets, not sticky and clumpy,
3. The koji is pressed into powder and cannot be hydrated. Then put the koji in the previous step and mix well, while mixing, do not pour it all at once, so that the rice grains are mixed to the koji.
4. Then put it in a water-free and oil-free glass bottle, press it, dig a hole in the middle, dig it out, cover it with plastic wrap and ferment for two days and nights. The glass bottle can observe the state of the wine. One day and one night when it is hot.
Tips:Sweet wine koji bought online, 1 grain can make 4 catties of rice,
The wine container must be water-free and oil-free.
Steaming rice is the key to success or failure. It cannot be steamed on things with standing water, let alone cooked like rice.
