Sansachun (Hawthorn Berry Rice Wine)

Wash the glutinous rice thoroughly until the water runs clear. Soak the glutinous rice in 1000g of water for at least 4 hours, or preferably overnight.

Drain the soaked glutinous rice and steam it for 40-50 minutes until it is fully cooked and translucent. Spread the steamed glutinous rice on a clean, sterile tray to cool completely to room temperature.

In a large, sterile fermentation vessel, combine the cooled glutinous rice, nuruk, and brewing yeast. Add 1500g of water and mix thoroughly with clean hands or a sterile utensil, ensuring the nuruk and brewing yeast are well distributed.