Homemade mash

Overview

How to cook Homemade mash at home

Wash the glutinous rice in an oil-free basin and soak it in clean water for 12 hours.
Add water to the steamer, cover it with a drawer cloth, pour the soaked glutinous rice on the drawer cloth, and prepare to steam the glutinous rice.
When ready, cover the pot and steam over high heat for 40 minutes.
Pour the steamed glutinous rice back into the basin and let it naturally warm (about 37-38 degrees human body temperature). Use the prepared pure water or mineral water to break up the steamed glutinous rice.

$Homemade mash step 4$
Add an appropriate amount of Angel liqueur koji to the beaten glutinous rice (just add in proportion according to instructions). Mix well, use a spoon to flatten the mixed glutinous rice and make a small hole in the middle.
Use a plastic bag to seal the pot of glutinous rice.
Place in a warm place and ferment slowly for 48 hours. (Heating can be used now in winter, and yogurt maker can be used for fermentation in other seasons).
After 48 hours, the small holes in the middle of the glutinous rice are filled with water, and the smell of wine comes out. The glutinous rice is out of the oven.