Rice wine, also known as fermented grains and sweet wine. In the old society, it was called "Yi". Brewed with glutinous rice, it is a traditional specialty of Han nationality and most ethnic minorities in China.

The main raw material is glutinous rice, so it is also called glutinous rice wine. Nine niang is generally called "rice wine" or "sweet wine" in the north. A sweet rice wine is made by mixed fermentation of steamed glutinous rice and Saccharomyces cerevisiae (a special microbial yeast). Its brewing process is simple and its taste is sweet and mellow. Alcohol content is extremely low, so it is deeply loved by people. China has a long history of brewing wine with high-quality coarse glutinous rice for more than 1000 years. Rice wine has become a daily drink for farmers. Modern rice wine is mostly produced in factories.

manufacturing method

Wash the glutinous rice, soak it in cold water for 4-5 hours, put clean drawer cloth on the steamer, and steam the rice directly on the drawer cloth. Because the rice has been soaked up, there is no need to add water to the rice basin like steamed rice. Put the steamed rice in a clean basin. When the temperature drops to 30-40 degrees, mix in the medicinal liquor, press the rice slightly with a spoon, dig a hole in the middle, then sprinkle some cooked rice on it, cover it and put it in a place of more than 20 degrees. It will smell in about 30 hours. ?

It's a little cold now. If the room temperature is 20 degrees at home, you can wrap the basin with cotton-padded clothes. You can open it in the middle and add some cool white. In order to prevent further alcoholization, glutinous rice wine needs to be bottled and stored in the refrigerator and can be eaten at any time.