How to make rice wine

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  1.Wash the glutinous rice and soak it for more than three hours

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  2. Drain the water, put it in a pot and steam it.After boiling the pot for 20 minutes, use clean chopsticks to stir the rice evenly.Disperse, continue to steam for 20 minutes, take out and let stand at 30 to 35 degrees

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  3.Add 2g of distiller’s yeast and 2g of sugar

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  4.Use cold boiled water to stir the koji and sugar evenly, leaving a well in the middle and cover it Seal it with plastic wrap, cover it with thick material and keep it warm for three days.You can control it according to the temperature change.I put it in an insulated box, usually three days

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  5.Open it and taste it after three days.If you feel it is not enough, you can leave it for another half day or one day

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  6.Put it out and store it in the refrigerator.It can be eaten at any time.It can be eaten cold or boiled with glutinous rice balls and eggs, or