1. Soak 250 grams of glutinous rice one hour in advance, then put it in a rice cooker just like cooking rice, and add less water when adding water.
2. After cooking the glutinous rice, remove the lid to let the water evaporate
3. Use chopsticks to scatter and cool the glutinous rice
4. When the glutinous rice is cold to a bit warmer than the hand temperature, sprinkle 1 gram of koji
5. Add a little cold water and stir well to evenly mix the glutinous rice
6. Be sure to mix well, add a little bit of cold boiled water, add a little more when you think it’s too sticky, just mix it well and it’s suitable.
7. Pour into the mold (I used a yogurt maker, plus it was the first time I did it, I didn’t dare to do too much, so I used it just right, just filled), and proceed with constant temperature fermentation for about 70 hours
8. Seventy hours later, the rice wine has a strong aroma, and it is ready. Because the rice floats up, its soup is underneath. You like it when you eat it. You can dig dry or dig it thinly underneath. Ordered (you can turn into a glass bottle, keep refrigerated, and finish eating as soon as possible)
Tips:Heartwarming reminder: My yogurt maker is small, so I made half a catty. If your mold is large, you can wash the mold in advance according to the increase in the ratio. It will take a long time to disinfect with boiling water. Pay attention to the thick glutinous rice. The aroma of strong wine can be added to the cold water while stirring. Add little by little, not too much, because it will release some water when fermented later.
