How to make liqueur koji? Tell me the details.

Wash glutinous rice with rice wine, soak it in cold water for 4-5 hours, put a clean drawer cloth on the steamer, and steam rice directly on the drawer cloth. Because the rice has been soaked up, there is no need to add water to the rice basin like steamed rice. Put the steamed rice in a clean basin. When the temperature drops to 30-40 degrees, mix in the medicinal liquor, press the rice slightly with a spoon, dig a hole in the middle, then sprinkle some cooked rice on it, cover it and put it in a place of more than 20 degrees. It will smell in about 30 hours. It's a little cold now. If the room temperature is 20 degrees at home, you can wrap the basin with cotton-padded clothes. You can open it in the middle and add some cool white. In order to prevent further alcoholization, glutinous rice wine needs to be bottled and stored in the refrigerator and can be eaten at any time. The dosage of wine and medicine in Suzhou is explained. The key to making glutinous rice wine is that the utensils should be clean and there should be no oily flowers. It is best to clean all the steamer, steamer, drawer cloth, basin, lid and spoon before cooking. If it is stained with oil flowers, it will definitely not succeed. Rice will produce blue-black mold, which is not acceptable. If there is a little white hair on rice noodles, it is normal and can be cooked and eaten. You can eat it directly below. In order to ensure cleanliness, I specially used a new drawer cloth, and this one is reserved for steamed glutinous rice, steamed buns and the like, and corn leaves are used as drawer cloth. Step 1 Soak the glutinous rice first, drain it for about two or three hours, then rinse it with clear water, 3 steam it in a jar, 5 mix the wine powder with cold boiled water, 6 mix the wine powder with rice evenly, stir it repeatedly by hand, in short, it must be even, 7 finally bag it, compact it, and then dig a hole in the middle. Winemaking is best in winter. Before beginning of spring, the prepared wine can be preserved for one year without deterioration. It's very hot now, so you need to drink it for a while, or it will go bad soon. In winter, wine making should be enclosed, that is, heat preservation, and wine will not be produced until a certain temperature. The approximate temperature is just to feel the warmth with your hands. When you produce wine, you can get rid of things around you.