Cheongju (Korean Clear Rice Wine)

Wash 1000 grams of glutinous rice thoroughly until the water runs clear. Soak the washed glutinous rice in 1000 grams of water for 6-8 hours, or overnight.

Drain the soaked glutinous rice completely. Steam the drained glutinous rice in a steamer for 40-50 minutes, ensuring it is fully cooked but not mushy.

Spread the steamed glutinous rice on a clean, sterile surface to cool down to room temperature (around 25-30°C). It is crucial for the rice to be completely cool.