Rice Wine

Rice Wine

1. Put the glutinous rice in a large bowl.

2. Wash it off and soak in water for twelve hours.

3. After soaking, pour the water on it.

4. Put it on the steamer and steam it.

5. Pour boiling water into another bowl and let cool.

6. Put the steamed rice in a large clean bowl to cool down to about 35 degrees.

7. Add the sweet koji and then add cold water and mix well.

8. Flatten it with a spoon, dig a small oil in the middle, cover with plastic wrap, and leave it to ferment at 35 degrees.

9. After 36 hours, wine came out from the small hole in the middle.