How to make traditional mash?

1. Preparation raw materials: appropriate amount of glutinous rice and a bag of sweet wine koji.

2. Wash the glutinous rice and soak it in a clean container for 12 hours or more. It is advisable to crush glutinous rice directly by hand.

3. Steam the soaked glutinous rice in a steamer (about 30 minutes), and put the glutinous rice on a clean sieve that can be dried to cool.

4. Prepare warm water and distiller's yeast, and pour distiller's yeast into warm water for full dissolution.

5. Pour the cooled glutinous rice into a clean basin, add the dissolved distiller's yeast water, and mix the glutinous rice and distiller's yeast water evenly. It is best to knead glutinous rice into a ball by hand.

6. Put the mixed glutinous rice into a clean container with a lid, press the glutinous rice slightly, dig a hole in the middle, and then pour some curved water.

7. Seal the glutinous rice and put it in a warmer place indoors. If the temperature is not enough, you can wrap the container with a quilt.

8. Let some warm water cool. If you like to eat sweet mash, you can add some sweet wine koji and dissolve it in warm water. If you don't need it, you can directly add some cold boiled water to the mash.