Cooking Rice

• 1). Clean the vat to remove dust and allow to dry.
  
  
• 2). Rinse 22 pounds of rice throughly with clean water. Glutinous rice is also known as sticky rice or sweet rice and is generally sold in Asian-specific markets around the country.
  
  
• 3). Boil rice in wok for 20 minutes in enough water to ensure that the rice is fully submerged. When working with such a large quantity of rice it is practical to break the boiling down into parts, instead of trying to boil 22 pounds of rice at once.
  
  
• 4). Stir rice to loosen clumps.
  
  
• 5). Allow to cool to room temperature.
  
  

Using the Vat

• 1). Pour the first layer of rice into the vat and pat rice down lightly.
  
  
• 2). Cover the rice layer with a full coat of koji and yeast powder. Kogi and yeast powder are common ingredients in Asian culture and can be found at the majority of Asian-specific markets.
  
  
• 3). Continue adding layers of rice separated by yeast and koji until the 6 gallon vat is 4/5 full. Dispose of any rice that may be left over.
  
  
• 4). Seal the vat tightly using plastic cover and cord.
  
  
• 5). Leave vat sealed for six months.
  
  

Stilling

• 1). Store the container in a warm, dry place while allowing the mixture to ferment.
  
  
• 2). Remove cover. Separate the liquid from the remaining rice mixture using a spoon. Wrap the residual in cheese cloth and squeeze to extract the remaining rice wine.
  
  
• 3). Let stand for one day. Place the wine in an airtight container and refrigerate to stop the fermentation process. This will prevent the wine from turning into vinegar.