Ingredients

Glutinous rice: 1000 grams;

Sweet rice wine: 4 grams; Purified water: appropriate amount;

How to make rice wine

p>

1

First wash the glutinous rice and soak it in water for 12-24 hours until it can be crushed with your hands

2

Next, put the soaked rice in the steamer, cover it with a cloth and steam for 2 or 30 minutes, or put the rice in the rice cooker and select the cooking program to cook the glutinous rice.

3

Put the steamed rice out and put it in a large clean container to cool. Usually in summer, I face the cold air outlet of the air conditioner to let it cool down quickly. Wait until the glutinous rice is left to dry until it is slightly warm to the touch and is about the same temperature as the body temperature, then you can add the distiller’s yeast

4

After mixing in the distiller’s yeast, press the rice firmly and make a small hole in the middle. , then sprinkle a layer of koji on the surface of the rice, cover the lid of the container, and ferment at room temperature

5

In summer like this, just leave it at room temperature for less than 24 hours. You can see that there is wine forming in the small hole, but the wine flavor and sweetness are not enough at this time, and you have to continue to let it ferment. In summer, it usually takes about 36-48 hours.

6

Next, add an equal amount of cold boiled water to the remaining fermented fermented rice, mix well, and continue to ferment at room temperature. After 1 or 2 days, the glutinous rice will float lightly on the surface, and the aroma of wine will be fragrant. At this time, add the rice and By filtering and separating the wine, you can get mellow rice wine and sake lees