How to Brew Liquor from Rice

1. Steam rice into rice (not too hard) and then cool it to a temperature that is not too hot (too hot or too cold rice will affect the fermentation of koji);

2. Shovel some rice into a container of fermented rice wine (I use a covered ceramic soup basin) and lay it flat;

3. Sprinkle some twisted koji evenly on that layer of rice.

4. Shovel out some rice and spread it on the sake koji powder just now, and then spread a layer of rice ... so spread a layer of rice and a layer of koji, about 4 layers (whatever, see how many meters and koji you have);

5. Cover the container tightly and put it at a suitable temperature (if the room temperature is not enough, you can wrap the container with a thick towel to keep it warm);

6. After fermentation for about 36 hours, open the lid of the container (the wine has overflowed at this time), put in cold boiled water (to stop fermentation), cover it again, and put it in the refrigerator (stop fermentation as soon as possible and eat it as soon as possible).