1. The glutinous rice is soaked one night in advance
2. The next day, use the pad gauze under the steamer or rice cooker without adding water to steam.
3. After steaming, let it cool down and use a sieve to rinse under the faucet
4. According to the instructions of the koji, mix the koji with warm water and mix well with the glutinous rice
5. Pack and compact with clean ceramic jars, leaving a concave shape in the middle to facilitate the wine to seep out
6. You can enjoy it in three days
