Soak raw, glutinous rice in hot water for 1 hour. Drain and then steam the rice for 25 minutes. Sprea the rice out on a tray to cool for 2 hours. Grind the chinese yeast into a uniform powder and mx flour. Combine the rice and yeast by hand. Transfer the mixture to a container and cover the lid tightly for 1 month. Separate the liqud from the remainin rice mixture. The liquid is rice wine and the residual is rice mash.