Homemade glutinous rice wine

Overview

Rice wine is also called sweet wine, glutinous rice wine, and fermented rice wine. It is a traditional folk food in my country with a history of more than 2,000 years. It is a nutritional and health food loved by the people. The best glutinous rice wine has a white color, clear juice, dense aroma and rich aroma, is sweet and delicious, and is appetizing and refreshing after drinking. It is rich in vitamins, glucose, amino acids and other nutrients.

Tags

• drinks
• zhejiang cuisine
• old man
• dinner with friends
• summer recipes
• banquet
• cold water
• glutinous rice
• sweet rice wine

Ingredients

Steps

1. 1 Soak the glutinous rice in clean water one day in advance. There should be a little more water to ensure that the glutinous rice can still be submerged after soaking

   

2. 2 The soaked rice can be crushed by hand and then soaked

   

3. 3 Cover the steamer with a drawer cloth, wash the soaked rice again to control the moisture, spread it evenly on the drawer cloth, and poke a few holes.

   

4. 4 Steam over medium heat for 40 minutes

   

5. 5 Pour the steamed glutinous rice into a clean, oil-free pot with a lid and cool indoors until the temperature is 30--40 degrees. Do not let it cool completely, this will make the rice wine sweeter and more fragrant.

   

6. 6 When the temperature of the glutinous rice drops to about 35°C, use cold boiled water (preferably around 30°C) to rinse the rice. When adding water, add it little by little, and break up the glutinous rice immediately after adding it.

   

7. 7 Add warm boiling water of about 30°C little by little to break up the glutinous rice until there are no glutinous rice clumps. But don’t use too much water. It’s better to make sure the rice spreads out and no moisture remains in the basin

   

8. 8 Add 4 grams of rice wine koji and mix thoroughly

   

9. 9 Use a spoon to compact the glutinous rice mixed with rice koji, and then make a hole in the middle. This is called a nest, which allows the rice koji to ferment better and produce wine later.

   

10. 10 Sprinkle 1 gram of rice wine koji into the dug dimples, and finally pour cold boiled water into two-thirds of the dimples

    

11. 11 Cover and place in a warm place to ferment for 24-36 hours.

    

12. 12 After 24-36 hours, there will be a lot of liquid exposed on the rice surface, which means the wine has been produced, and the aroma of the wine can be smelled.

    

13. 13 Press it with a spoon and you will see that a lot of wine comes out and the rice is floating on top of the wine. This is done.