1. Soak high-quality glutinous rice in cold water for 4 hours
2. Steam on a drawer for about 25 minutes. The rice grains are the best.
3. One piece of sweet koji crushed
4. Crushed sweet sake koji and mix in glutinous rice
5. Keep the fresh-keeping box sealed and put it at room temperature at about 23 degrees for about 30 hours. Time and temperature are the key to fermentation. After it becomes sour, you must pay attention to the fermentation.
6. Put the rice wine in the pot and boil it with a piece of glutinous rice flour dough
7. Pinch into small strips, pull small pieces and boil it, it's OK
Tips:Rice wine fermentation is the key. During the fermentation process, pay attention to whether the rice wine must be steamed.
