1. The glutinous rice is soaked so that it can be crushed by hand
2. Drain the glutinous rice and steam it in the pot
3. After steaming, take it out and let it cool, and let it cool to 35-40 degrees
4. Put the koji into cold boiling water, mix well, and pour it into a bowl
5. Mix well by hand and crush the caked rice balls
6. Smooth with your hands and dig a hole in the middle to observe the wine
7. Wrap it in plastic wrap and leave it at room temperature for 48 hours. It’s summer. If it’s winter, keep warm and extend the time appropriately.
8. After 48 hours, the wine made successfully! It smells good and tastes very sweet. Keep it in the refrigerator and keep it outside to prevent the alcohol from thickening.
