Many people may have made sweet liquor at home, first wash the glutinous rice, it is best to wash it several times, and then soak the glutinous rice in clean water for a while, preferably about 5 hours, and in winter, the time can be extended appropriately until the glutinous rice can be broken by hand.

Then scoop up the glutinous rice, dry the water, put it in the steamer and steam it, don't cook it too badly, and of course don't cook it too raw. After the glutinous rice is cool, then put it in the fermentation jar, then pour in water, pour the water to separate the glutinous rice, do not stick together, then pour in the sweet wine koji, sprinkle the sweet wine koji evenly on the glutinous rice, make a hole on the side of the glutinous rice while observing the fermentation of the sweet wine. Finally, it is closed for fermentation.

The temperature of the place where the sweet wine is fermented must be between 48-0 degrees, so that the fermentation will be better, the taste will be sweeter, usually it can be eaten in 0 hours, if you want a better taste, you can ferment for two more days.

This article is only for health science popularization and does not constitute medication or medical guidelines, it is recommended to seek medical attention in time if you have health problems.