In some places, fermented glutinous rice is called sweet wine, and in other places it is called rice wine or fermented rice wine. I am used to calling it sweet wine. The glutinous rice is also a good dessert during the Spring Festival holiday. It is not an exaggeration to say that it is a dessert, because the glutinous rice can be cooked into glutinous rice balls, with various fruits or white fungus, peach gum, etc. added, or it can be eaten directly. You can make whatever you want, the taste and nutrition are top notch.

It is very convenient to make sweet wine now, and it can be made into a rice wine machine. In the past, making liqueur required a thick quilt, covering it in several layers, for 3 days and 3 nights to develop the flavor of the wine, and then the liqueur could be ready. This practice is usually carried out in winter and is more convenient in summer, because the weather is hot, the temperature is high, the fermentation is fast, and the taste of the wine will come out quickly.

When adding koji, usually mix the homemade sweet wine and water evenly, so that the rice can be dyed evenly by the koji, so that the fermentation is good and fast. Do not add too much water, just let the rice mix evenly, add too much If there is too much water, the flavor of the wine will become weak, and the sweet wine will not taste good. Therefore, if you make it yourself, you will add less water.

When the sweet wine is ready, it cannot be eaten all at once, and it may not be finished within three days. You must add some cold boiled water, so that the finished sweet wine will no longer ferment. Generally, you don’t add too much, about 200 grams is enough.

As for the purchased glutinous rice itself, there is a lot of water in it. This is also because we don’t want to ferment anymore. We don’t know when all the rice will be sold out, so we have to add water. But if too much water is added, If the amount of water exceeds the amount of rice wine, this means that the merchants are adulterating it for profit, and the taste will no longer be mellow. So if you want to eat delicious mash, you must pay attention to the purity, and it is best to make it yourself.