- 30 kg rice
- 500g brewer’s yeast
- Pour boiling over the rice (slowly to stop it caking)
- Boil the rice for 30 – 40 minutes.
- Cool and add the brewer’s yeast.
- Decant into 4 sealed jars and leave to ferment into a mush for 15 days.
- Put into still pot and slowly bring to the boil.
- Use a wok on top of the still pot, refilling constantly cold water to condense the liquor, which runs down the side of the pot.
- Decant into a stoneware jar. Drink!