It can be steamed, there is no fixed time.
The rice wine is sweet and mellow, with a unique flavor. It is very popular among men, women and children. It's very simple to make and easy to master.
Wash the selected glutinous rice with water, put it into a pot and steam it over high heat for about 1 hour, and take it out when it is cooked. Then pour the steamed rice into a basin of warm boiling water, wash it (this will prevent the glutinous rice from sticking to each other), then pick it up and drain it. When the temperature drops to about 40°C, grind a certain amount of liqueur koji (usually 10 kilograms per bag of liqueur koji to make rice wine), pour 80% of the koji into the rice, and mix well. Pour into a basin or jar and sprinkle the remaining 20% ??of the koji evenly on top. Take warm boiled water of 35℃, slowly pour it into a basin, cover it and place it in a pit or pot. The temperature is required to be maintained at about 30℃ for two days.