1. Wash rice and cook rice, just use a rice cooker (Of course it’s better to have rice with firewood, you can’t use steamed rice, the wine is not fragrant)
2. Pour it out and let it cool to 32-38 degrees Celsius, and sprinkle it into the wine, the ratio of 1 jin of rice to 4 grams of wine. Mix well
3. Pour into the clean bucket prepared in advance and compact
4. Cover with a clean cloth, find a rope to tie it, and let it stand for 24 hours
5. The ratio of 1 jin of rice to 1.5 jin of water into the edible well water or mineral water (the tap water has bleaching powder, which affects the quality of the wine). Put it in an airtight container (the more sealed it is, the better it will be), put the date on it, and let it stand for one week.
6. Pour the fermented lees into the wine steamer, please follow the instructions of your wine steamer, each wine steamer is slightly different!
7. The head wine is very fragrant!
8. The rice is harvested, stored for more than a year, hulled into rice, cooked into rice, steamed into wine, transparent and aromatic!
Tips:Wine steamer: steamed wine (distillation) type purifier
