Method for making rice wine

Seasoning: liqueur koji 7g.

Practice steps:

1. Wash and soak the glutinous rice for about 20 hours, and break the glutinous rice by hand.

2. Take the glutinous rice out of pure water and pour it into a steamer covered with steaming cloth.

3. Boil the water and steam it for 40 minutes. Cool the rice to about 40 degrees and touch it with your hands.

4. Pour clean rice into a clean container without raw water and oil, pour cold boiled water into the rice and disperse the rice. Do not use rice balls.

5. Mix the koji evenly into the rice.

6. Dig a small hole in the middle of the rice and sprinkle the remaining koji on the surface of the rice. Cover it, wrap it easily, and let it stand at 30 degrees for 30 hours.

After 7.30 hours, clear rice wine was observed in the middle of the rice cave.

8. Add a proper amount of cold boiled water, put it in a clean, water-free and oil-free place, put it in the refrigerator, and carry it with you.