Homemade fermented glutinous rice (fermented rice wine)

Overview

LG likes to eat fermented eggs. Every time I buy them, I feel they don’t taste good enough, so I’ll make some myself.

Prepare 500 grams of glutinous rice and 2 grams of angelica liqueur koji.
Soak the glutinous rice for 5 to 6 hours or overnight until it is soaked and crushed with your hands.
Steam the soaked glutinous rice on high heat for 40 minutes. At 20 minutes in the middle, open the lid, break up the glutinous rice, pour some water, cover and steam again.
Take out the steamed glutinous rice, stir it up, and let it cool until it is not hot to your hands. Mix the sweet koji with half a small bowl of cold boiled water. Take a clean container, spread a layer of rice and sprinkle a layer of koji. Finally, compact the rice, insert a hole in the middle with your finger, and pour the remaining koji into the hole. Cover and place in a warm place to ferment.
Three days later, when you open it, you can smell the aroma of wine, see the liquid in the hole, and the glutinous rice is soft and you're done.