Prepare 500 grams of glutinous rice, wash and clean
Soak the clean glutinous rice for more than 12 hours (I soaked for one night)
After immersing the glutinous rice, drain it and steam it on the steamer. Steam for about 30 minutes. I put a gauze on it.
Put the steamed glutinous rice in a clean, oil-free container. Wait for the temperature to cool.
After the glutinous rice is not hot, add a little cold boiled water. Stir the agglomerated glutinous rice. (When adding water, add a little less each time. You can break up the glutinous rice. This amount should be well grasped.)
Disperse the distiller's koji into the glutinous rice, stir it evenly, and put it into the bread machine liner.
Mix the evenly mixed glutinous rice into a hole in the middle to facilitate fermentation and observe the amount of water.
Wrap the bread machine liner with a layer of plastic wrap to keep warm and prevent moisture from evaporating.
I chose the bread machine for the function of the rice wine. Because the weather is cold, I set the 52 hours of hot weather. If it is hot for 36 to 46 hours, it can be different for each bread machine. It may be worse when you observe the water volume and the fragrance. You can see that the sweet wine is more. After almost all, put the sweet wine in the bread machine into the pot and add water to boil it. You can eat it. Try not to use the iron pot to affect the taste.
Winter is here, the warmth of the bowl is also excellent.
All used containers must be cleaned to ensure no oil.