wine
Overview
The wine bought from outside always doesn’t taste good, some are too watery, chewy and a bit raw. The fermented rice made by myself using round glutinous rice is sweet and glutinous and delicious!
Tags
Ingredients
Steps
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The glutinous rice is soaked in water for 6 hours and then steamed.
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Rinse the glutinous rice with mineral water or cold boiled water to cool it down and separate the rice grains.
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When it is about the same temperature as your hands, you can mix the koji. Sprinkle half of the koji and mix well.
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Put a layer of glutinous rice into a clean, oil-free container and sprinkle with a layer of koji. Finally, scrape and compact it, and dig a hole in the middle. Sprinkle osmanthus on the surface. Seal the quilt and keep it warm for 24 to 36 hours.
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When you see the soup and the rice grains solidify into lumps, stop fermentation if the taste is OK.
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If you can’t finish it, keep it in the refrigerator! Otherwise it will be very fierce. Don’t eat while driving!
