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1. Prepare 500 grams of glutinous rice and 2 grams of Angel's sweet koji.
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2. Soak the glutinous rice for 5-6 hours or overnight.
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3. Put the soaked glutinous rice on the pot and steam for 40 minutes. In the middle of 20 minutes, open the lid, break up the glutinous rice, pour some water, cover and steam again.
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4. Take out the steamed glutinous rice, stir and let it cool until it’s not hot. Mix well with a small bowl of cold boiled water. Take a clean container, spread a layer of rice and sprinkle a layer of rice. Finally, compact the rice and insert your fingers in the middle. A hole, pour the remaining koji into the hole. Cover the lid and leave it in a warm place to ferment.
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5. After opening it three days later, you can smell the aroma of wine, see the liquid in the cave, and the glutinous rice is soft and you're done.
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Tips:The key to the success of mash is to have no oil or water, disinfect all the utensils used with boiling water and dry them.
