1. Soak the glutinous rice in cold water, so that the amount of water is over the rice. I usually do it for half a day or one night. After soaking, the main steamed in the pot.
2. Place it in a container to cool down. It is enough to cool it to not warm at all. If it is warm, it may heat the fermenting bacteria in the koji, and second, even if it succeeds, the rice wine will become sour and taste bad.
3. The amount of koji is based on the instructions and the amount of rice. Don't put too much. If you put too much, the taste will not be good, and it will overspend.
4. Liquor koji rest assured in a clean water-free bowl.
5. Use cool boiled rice to spread the rice. It is best to separate the rice one by one. There should be no rice balls. Then fold the sprinkles evenly in the rice grains. Leave a little koji.
6. Sprinkle a little koji on the bottom of the container, and then put the mixed rice in it.
7. Sprinkle a little koji on the bottom of the container, and then put the mixed rice in it.
8. After filling a layer, compact the rice with your hands, and sprinkle a little bit of rice on the surface. Then install the second layer, the same way, until all installed
9. After filling all the rice, compact it with your hands, and use the extra cool white to dissolve the unused koji. Then press a small pit in the middle of the rice, and pour it in slowly from this place. Just cover it up.
Tips:No need to cover in summer. Just put it directly on the table where you eat. Usually 24 hours is OK. In winter, I need to keep warm. I usually wrap it with an unnecessary thick garment, and then fill it with three hot water bottles to separate them at 120 degrees and arrange them around the container. It will take two days. Heat it once in the morning and evening, or use high-temperature bottled water instead of hot water bottle.
The whole process needs to be oil-free and not wet with raw water,
When the taste of rice wine is good, put it in the refrigerator to prevent fermentation.
