1. Soak the glutinous rice for more than 6 hours after washing.
2. Steam on the steamer for about 30 minutes.
3. Pour cold boiled water when steaming for 15 minutes, turn the rice down, so that the rice can be steamed thoroughly. (All utensils should not be stained with oil, salt and raw water.)
4. The steamed glutinous rice is loose and non-sticky, without raw cores. Put it in a large pot and let it cool to 30-40°C. It won't be hot to the touch.
5. Sprinkle with koji and mix well.
6. Put the rice into the container, compact the rice, cut a round hole in the middle, which is the dimple, sprinkle some koji in the dimple and on the surface of the rice, and finally pour some warm water of about 30 degrees.
7. Seal the container with plastic wrap and put it in a warm place for heat preservation and fermentation. The weather is hot for 24 hours, and the weather is cool for more than 36 hours. The rice wine will overflow with juice after it is made, and you can smell a light aroma of wine. Put it in the refrigerator to stop the fermentation.
8. Add some water to boil when you drink it. (I made it by myself already very sweet, no need to put sugar, you can put a little sugar if you like sweet)
Tips:This time I made a portion with a yogurt maker and fermented at room temperature (the temperature is higher here), but the yogurt maker was broken and moldy, maybe the temperature was too high.
It is fermented at room temperature and it is sweet and delicious. After cooking, add a little sweet-scented osmanthus to make it fragrant. If you like, you can add eggs or glutinous rice balls. They are delicious when cooked.
