Cooking Steps

1. 

   Step1:1. Select the best glutinous rice. Wash it repeatedly. Wash the white pulp. Soak it in water. Pour in clear water and soak it 20cm higher than the rice layer. (14 hours under 15 ℃ in winter and spring, 8 hours under 25 ℃ in summer). Soak the rice grains into the water without white heart. Change the water 12 times in summer to make it acid free.

2. 

   Step2:2. Steaming on the pot - drain the soaked rice and put it into the steamer for steaming. When steaming rice, the fire should be fierce. 10 minutes after the steam, remove the cover and sprinkle proper amount of water into the rice layer. Steam for another 20 minutes. The rice grains are swollen and shiny, loose and soft, and chew without touching teeth. They are mature and can be put into the pot.

3. 

   Step3:3. Mix the koji and put it in the jar - when the rice is out of the pot, pour it evenly on the rice with cold boiled water, so that the rice won't stick. 2. Cool down. When the rice temperature drops to 36-38 ℃, don't scald your hands. Then sprinkle the koji. If it's a massive koji, it needs to be crushed into powder and then sprinkled in. You can also put the koji into the cold boiled water and then pour it in together. Then mix the starter well. Leave a small amount of koji for use. (it's easy to stir after being treated with cold boiled water. Rice has inhaled a certain amount of water. It's easier to observe the exuded liquor during fermentation. When mixing the koji, put a layer of rice, add some koji and stir. Add layer by layer. Stir layer by layer

4. 

   Step4:4. Fermentation Press - press the glutinous rice. Pound a pit in the middle to the bottom of the container (this pit is mainly used to observe the exudation of the liquor during the brewing process). Then mix the remaining distiller's yeast with a little water. Stick the water by hand and pat it on the surface of the flattened glutinous rice. Then cover it. It is not suitable to seal the container completely, because some oxygen is needed in the early stage of saccharification. Keep it relatively closed. Keep the temperature about 30 degrees. The room temperature in summer is OK. In winter, it can be placed next to the heating or use a hot water bag. Quilt. The lowest temperature should be above 20 degrees. The highest temperature should not be more than 40 degrees. It is better to use a thermometer to check whether the temperature is suitable. After 23 days, open the cover to check. If there is a large amount of liquor in the pit, press raw rice 1- One point five Add about 33 degrees of purified water, stir and seal. Like strong wine. Less water. After filling the jar, the rice will rise to the surface due to internal fermentation. Therefore, every 3 to 4 days, stir the rice, press the rice down to the water surface, and cover the jar tightly. After 20-25 days of fermentation, it will develop in the ja

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