Wash the glutinous rice twice and then soak it in a clean container in water for six to eight hours.
Find a clean gauze cloth and boil it in water for 10 minutes to disinfect it. Take the gauze and put it into the bottom of the steamer and pour the soaked sticky rice into the steamer.
Use some chopsticks to make some holes in the rice. Steam it on a high heat for about 40 minutes.
Cool the steamed rice to about 30 degrees.
Pour the rice wine starter into the cold water.
Pour the rice wine water slowly, bit by bit, into the glutinous rice.
Stir the rice from the edges inwards to gently loosen the clumps. Keep stirring until the wine is completely mixed into the rice and there are no clumps.
Find a clean container with a lid, pour the sticky rice into it and put a hole in the middle of the rice right through to the bottom.
Close the lid, but do not seal it. Allow the rice to ferment for 36-48 hours in a warm place that will stay at 30 degrees Celsius.
Open the lid to check the rice. If the rice is floating up, and the hole has a clear liquid seeping out, then you have a fragrant wine.