Brewing method of glutinous rice wine

The specific brewing method of rice wine is as follows:

Materials to be prepared in advance: 900 grams of glutinous rice, 6 grams of sweet wine koji, and appropriate amount of cold water.

1. Step 1, soak the glutinous rice in water for one night, as shown in the figure below.

2. The rice to be soaked can be crushed and soaked by hand, as shown in the figure below.

3. Spread the drawer cloth on the steamer, wash the soaked rice once to control the moisture, evenly spread it on the drawer cloth, and poke several holes, as shown in the following figure.

4. Steam for 40 minutes on medium fire, as shown in the figure below.

5. Pour the steamed glutinous rice into the basin, as shown in the figure below.

6. When the temperature of glutinous rice drops to about 35℃, use cold boiled water to disperse the rice, as shown below.

7. Add cold boiled water bit by bit and break up the glutinous rice until there are no glutinous rice balls, as shown below.

8. Add 4 grams of rice wine koji and mix well, as shown in the figure below.

9. Then use a spoon to compact the glutinous rice mixed with rice koji, and then make a hole in the middle, as shown below.

10, then sprinkle the rice wine koji into the dug dimple and fill it with water, as shown below.

1 1, then cover it and let it stand for 24 hours, as shown in the figure below.

12. After 24 hours, the rice wine is ready, as shown below.