Formula making method of rice wine koji

1. Formula: 2 kg of fresh glutinous rice, 4-5g of round koji and 60g of cold boiled water.

2. Wash the glutinous rice first, probably twice, and then soak it in water for about 4 hours (8 hours in winter). When the rice swells, drain the water for later use.

3. Put the glutinous rice in a steamer, put a layer of gauze under the glutinous rice, then punch a few holes in the glutinous rice with chopsticks and steam it over high fire (about 30-40 minutes).

4. Add glutinous rice, let the glutinous rice cool to about 35 degrees, then put it in a bottle, knead the round koji into koji powder, sprinkle it in glutinous rice, add cold boiled water and stir well.

5. Press the evenly stirred glutinous rice tightly, and then dig a hole in the middle of the bottle. Finally, sprinkle a little distiller's yeast powder on the surface, seal the bottle cap, and then wrap it in a cotton coat, and you can open the bottle in 36 hours.