1. Soak Jiangmi in water for 5 hours
2. Steam the rice for 30 minutes without adding water
3. After the rice is steamed, cool to about 35 degrees
4. Rinse the koji with lukewarm water and stir while the koji is in the water.
5. Stir the koji water with the rice and put it in a clean vessel for fermentation
6. Close the lid
7. Wrap it in a towel, put it on the heater, take it off and put it somewhere else after 16 hours
8. After another 12 hours, open the lid and add mineral water
9. Then wrap it in a towel, wait another 12 hours, and the sweet rice wine is done.
