1. Soak the glutinous rice for more than 3 hours in advance, put it in a basin, add water, the water is more than 1 cm from the surface of the rice, and the steamed rice is steamed in water. Add cold boiled water and stir to cool down.
2. Filter out the excess water, pour the rice into the yogurt bucket, reduce the temperature to 35 degrees, sprinkle with koji, stir evenly, and cover
3. Under the yogurt maker, a two-folded drawer cloth is placed underneath the yogurt machine, and it is fermented for 36 hours to take out
4. The surface has been fermented well, and white flocs appear. Turn over the surface, the wine and rice underneath are separated into layers
