1. Soak the glutinous rice in the garden for 2 hours. Then add water to basically the same level as the meter
2. Steam in a water basket for 40 minutes
3. Let the rice cool to about 30 degrees, use about half a bowl of cold boiling water, slowly pour into the rice in batches, add and stir to break up the rice.
4. Add half a bag of rice koji and mix well
5. Compact the rice, the middle is high and the surrounding is low, shake a hole in the middle, and sprinkle a little rice koji. This is called a nest.
6. Pour cold boiled water in the nest. Be careful not to pour water outside.
7. Cover the lid and keep it warm for about 30° and ferment for about 24 hours.
8. Alcohol will be out after 24 hours. At this time, you can add another bowl of cold boiled water, and then ferment for about ten hours, so that more wine can be produced.
9. Completely fermented rice wine, the rice is floating on top of the whole ball.
10. Soak the cherry blossoms in light salt water for ten minutes.
11. Soak up the moisture with kitchen paper.
12. The rice wine is filtered and the juice is not rice. Put it in a sealed bottle with cherry blossoms. Shake for a while, then put it in the refrigerator for one day.
13. Pour it out and drink it. The faint scent of cherry blossoms is delicious!
Tips:The Dongbei Yuan glutinous rice that I use will make the rice wine taste sweeter. It is also possible to use that long glutinous rice.