Formula of sweet wine koji and preparation method thereof

Preparation materials: distiller's yeast 80g- 100g, glutinous rice 1 kg, bowls, chopsticks, pots and jars.

Production environment: stable fermentation conditions around 30℃.

Steps:

1. Soak 1 kg glutinous rice in clear water for half a day, and then rinse it with clear water.

2. Put water in the steamer, cover the steamer with a layer of gauze, and boil the water until there is steam.

3. Put the glutinous rice on the cloth and steam it for about an hour. Taste the taste of glutinous rice. If the rice grains are hard, sprinkle some water to stir and steam for a while.

4. After steaming, put it into a container for fermentation (rice cooker, soup basin or plastic or glass container).

5. Spread the glutinous rice evenly with a spoon, spread about 60g of distiller's yeast evenly on the glutinous rice, turn the glutinous rice over, and mix the distiller's yeast as evenly as possible.

6. Gently compact with a spoon. Smooth the surface (you can dip it in cold boiled water), make it into a flat-topped cone, and press out a recess in the middle.

7. Sprinkle the remaining 20g-40g distiller's yeast into it, and pour some cold boiled water, but not too much water.

8. Cover the container tightly and put it at a suitable temperature (about 30℃). If the room temperature is not enough, you can wrap the container with a thick towel to keep warm and ferment.

9. Ferment for about 24-48 hours, and open the lid of the container (there will be a strong bouquet).

10, fill it with cold boiled water, cover it, put it in the refrigerator or cook it directly, and you can take it in a jar at any time.