Sweet fermented rice

Overview

How to cook Sweet fermented rice at home

Wash the round glutinous rice and soak it overnight (I soaked it for 12 hours).
The soaked glutinous rice breaks into pieces when rubbed.
Wash the glutinous rice again, drain the water, put a layer of gauze in the steamer, spread the glutinous rice evenly in the steamer, and poke some holes with your hands so that the glutinous rice can breathe and cook faster.
The steamed glutinous rice has plump grains and is crystal clear (the light is not good, so it looks a bit mushy when photographed)
Put the glutinous rice into a large basin and spread it out to cool
Add 5 grams of distiller's yeast to an appropriate amount of water and mix well (leave 1 gram and sprinkle it on the surface at the end), then add it to the glutinous rice and mix evenly. Loosen the glutinous rice. If the water is not enough, add an appropriate amount of cold boiled water
Use a spoon to put spoonfuls into the bottle, poke a hole in the middle, sprinkle the remaining gram of koji on the glutinous rice, and wait 2-3 days for the sweet rice wine to be completed.