What is the practice of glutinous rice wine?

Preparation materials: 500 grams of glutinous rice, 3 grams of liqueur koji, 30 grams of rock sugar and 350 grams of cold boiled water.

Production steps:

1. Wash glutinous rice and soak it in clear water for 24 hours.

2. Boil the water, add rock sugar and cool to room temperature.

3. Drain the water in the steamer, boil it, pour in glutinous rice and steam for 30 minutes.

4. Put the rice into the basin and cool it to room temperature.

5. Sprinkle with liqueur. Mix rice and sake koji evenly.

6. Put the mixed rice into the yogurt machine, fold it, and cut a small hole in the middle.

7. slowly add rock sugar water.

8. The yogurt machine is electrified.

It can be eaten after 9 or 36 hours.