The method is as follows:
1. Wash the glutinous rice and soak it in water overnight. Soak the glutinous rice until it can be crushed with your hands, which means it is soaked. Rinse the soaked rice thoroughly.
2. Use the rice cooker cooking mode to cook the glutinous rice and add more water. The boiling method yields a higher wine content, and of course you can also steam it using a steamer.
3. Pour the koji into cold boiled water and mix.
4. Let the cooked glutinous rice cool to about 30 degrees. Too hot or too cold will affect the fermentation of the koji.
5. Put the glutinous rice into a water-free and oil-free container, add a layer of glutinous rice, sprinkle a layer of koji water, lightly compact it with a clean spoon, put another layer of glutinous rice, and sprinkle another layer Compact the koji and keep repeating this action.
6. Finally, put all the glutinous rice into the container. On the top layer, pour the remaining koji water all at once, cover it, and store it in a room at room temperature in spring and autumn. In summer, it is recommended to store it in an air-conditioned room. , if it is made in winter and there is no heating in the room, remember to keep it warm for fermentation. The optimal temperature for fermentation is 20-27 degrees, and the duration is 15-20 days, depending on the environment and raw materials.