1, prepare ingredients: glutinous rice, liqueur koji and water.

2. Wash the glutinous rice and soak it in water overnight.

3. Cook glutinous rice in rice cooker mode, adding more water and less water.

4. Pour sake koji into cold boiled water and stir.

5. Cool the cooked glutinous rice to about 30 degrees. Too hot or too cold will affect the fermentation of koji.

6. Put the glutinous rice into a water-free and oil-free container and sprinkle with a layer of glutinous rice and a layer of qu water.

7. Put all the glutinous rice into the container. On the top floor, pour out all the remaining Qushui at one time, cover it, and put it in a room at room temperature in the spring and autumn.

8, after the first day of work is completed, cover and seal.