1 kg of rice, how much sake koji?

1 kg of rice, 2g of distiller's yeast.

Here is a brief introduction to the practice of liqueur brewing for your reference. First, preparation materials: 500 grams of glutinous rice, 2 grams of sweet wine koji, and appropriate amount of water.

1. Wash the glutinous rice with clear water, then put it in a container and soak it with appropriate amount of clear water 10 hour.

2. Take out the soaked glutinous rice and drain it, then put it in an electric cooker and cook it.

3. Take out the cooked glutinous rice, air it to about 30 degrees, then pour in most of the sweet wine koji and mix well.

4. After stirring evenly, flatten the glutinous rice, then sprinkle the remaining liqueur koji on the surface and dig a hole in the middle.

5. Wrap the container with glutinous rice, keep the temperature at 30-40 degrees, and eat it after one day.

6. done.