It won't cause fire if you eat too much of it and you'll get a little drunk.

Materials

3 pounds of glutinous rice, a wine koji, 1 tbsp of flour

How to do it

1. Wash the rice with water and soak for 3 hours. Gently spread the soaked rice on the steamer basket (the rice should be placed loosely, if it is pressed too tightly, it will not be cooked)

2. Steam the rice over high heat, and then rinse it with cold water to cool it down to about 40 degrees C to 45 degrees C (if it is rinsed too cold, the fermentation will be slow, and the temperature will be too high, so the koji will be scalded to death and will not be able to ferment)

3.

3. Crush the koji and mix it with the glutinous rice, then put it into a container and sprinkle it evenly with flour (to enrich the flavor and aroma).

4. Seal the lid and wrap it with a quilt to keep it warm for 36 hours.

5, filtered out of the wine can be about 1 bottle, placed in a cool place from the color of white turbid to egg white color, long put into your special Shaoxing wine it!

6, the remaining dregs of wine directly edible taste sweet and slightly sour (due to temperature and time control is appropriate) it is wine, if the fermentation is excessive, eat up the rice grains hollow sweetness is not enough or too strong a sour taste or the entrance to the pungent, it should be called the lees of wine.

Remarks

1. It's okay if there are short white hairs on the top of the sweet wine, because they are enzymes. However, if it is green, reddish-yellow or orange in color, it is Aspergillus oryzae (yellow mold toxin), which must be discarded and not consumed.

2. Oil is the nemesis of sweet sake brewing, once it is dipped in oil, the sweet sake koji will die and no wine will be produced, so remember not to dip it in oil.