Method for make shochu

The making method of shochu is as follows:

1, soak the rice, and soak the rice in clear water for about 24 hours.

2. Steamed rice: Wash the soaked rice and steam it in a steamer;

3. Cooling: place the steamed rice in a cool place, add fermented distiller's yeast and stir;

4. Primary fermentation: cover the container containing the mixed koji rice, and don't seal it, because oxygen is needed in the saccharification stage;

5. Secondary fermentation: add water to the saccharified rice and cover it for secondary fermentation, during which stirring is needed;

6. Distillation can be carried out after fermentation, so that distiller's grains can be separated from liquor, and clear shochu can be obtained after distillation.