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1. After washing the rice, soak it in water for five hours, then drain the water, and steam it in a basket for 40 minutes.
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2. The key to making fermented glutinous rice is to be clean, and everything must not be stained with raw water and oil, otherwise it will become moldy and grow hairs. Wash and dry the steamed rice container, rice shovel shovel, and fermented rice wine container, etc., and wash and dry your hands.
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3. Pour the steamed glutinous rice into a container for making glutinous rice, cool down to about 30°, and then sprinkle it into the koji.
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4. Add an appropriate amount of cold water, mix well, and make a hole in the middle.
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5. Put the lid on, about 30° is the best fermentation temperature, about 24 to 36 hours is good. If the temperature is low, the fermentation time will be prolonged. According to the temperature and the time, you can open it and smell it after 24 hours, and then you can eat it. If there is no wine aroma, then continue to wait until there is a wine aroma.
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6. The temperature here is about 25°. After 30 hours, the wine is scented after opening the lid, and the sweet and delicious glutinous rice is ready.
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7. Serve in a bowl and eat.
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