The method of making sake lees is as follows:

Soak the glutinous rice in water for about six hours until it can be easily crushed with your fingers. Pour out the water and steam it in a steamer (if you don’t have a steamer, just steam it) Steam inside) Steam for about fifteen minutes until it is seven or eight times cooked and turn off the heat.

After natural cooling, add sweet koji wine, add a cup of cold boiled water, use a spoon to gently compact the rice, make a small nest in the middle, cover it, you can just leave it directly in summer, the current temperature It can be packed in a box and wrapped in a quilt, and it will be ready in two to three days.

The glutinous rice must be completely cool before adding the koji, otherwise the sweet wine will have a sour taste. The optimal fermentation temperature for glutinous rice is 25-30 degrees. If it is too low, the fermentation bacteria will not die, but will only remain active. If the fermentation temperature is too high, the sweet wine will definitely fail.

The entire operation process must be oil-free and salt-free, and the container and hands must be kept clean. Otherwise, the sweet wine produced will not be white, the taste will not be good, or it will not be successful.

After the sweet wine is made, in order to prevent excessive fermentation, a bowl of boiling water is usually boiled and poured on the prepared sweet wine, which is commonly known as catching the sweet wine. Its function is to kill fermenting bacteria.

Distillers' grains, also known as red grains, distiller's grains, meal, etc., are the residues left after rice, wheat, sorghum, etc. are brewed. In some places, people call wine dregs lees. Liquor lees is also called sweet wine. As a special delicacy in some provinces in my country, it is deeply loved by local people.