Sweet Distilled Rice (making Baijiu)
1.
Soak the glutinous rice for two hours after washing
2.
A pack of sweet wine koji, available at the condiment shop
3.
Cut the sweet koji and pour it into a small bowl
4.
Knocked out sweet koji for later use
5.
Start steaming rice
6.
I use a three-layer steamer
7.
Steamed glutinous rice
8.
Rinse thoroughly with cold water while it's hot
9.
Glutinous rice after shower
10.
Sprinkle with sweet sake koji and stir well by hand
11.
After stirring, press on the side tightly, leaving a hole in the middle for fermentation
12.
The fermented rice wine is making small bubbles in the middle
13.
After 36 hours of fermentation, it is ready, ready to eat, and the taste is old.
Tips:
Soak the glutinous rice for two hours before steaming so that it will be cooked easily when steamed. Steamed rice can be used in summer. The sweet fermented rice is basically ready to be eaten after 24 hours, but if it has a better taste, it will be served for about 36 hours. It depends on my taste. I sent it for 36 hours and it is good. Fill it in a can, cover it with plastic wrap, put it in the refrigerator, and fill it with a bowl when you want to eat.