1200g glutinous rice

150g red currant rice

Half a wine currant (about 1 tsp)

2500g cold boiled or distilled water

Methods

Sticky rice washed clean and soaked in water for one night, the grains of rice should be absorbing packets of water, and on the second day, the soaked rice should be able to be easily pinched in half with a finger. Add 2500 grams of cool water to the red currant rice and soak for one night as well.

The next day, drain the glutinous rice and steam it in boiling water for an hour. I used a two-tier bamboo cage, switching between the upper and lower cages.

Note: It's best not to use boiled glutinous rice, as boiled glutinous rice is prone to rot, making it easy to fail at making rice wine.

The steamed rice should still be granular, but without a hard center. Spread it out to cool.

Pound half of the wine into powdered form

Note: The best wine-making utensils are porcelain or glass, and they should be cleaned very well, I washed once with the disinfecting function of the dishwasher and dried them before use. This is to avoid deterioration and corruption of rice wine.

After the rice has cooled, add the soaked red yeast rice and water, sprinkle in the rice wine, and stir to disperse the rice grains.

Place it in a warm, ventilated place and stir it with a clean spoon every 3-4 days to make the fermentation even. On the third day, the wine smelled good, and when I tasted it a little, it was so sweet!

Note: Remember not to put the wine in a place that is too hot and humid, as the wine will become sour!

After 15-20 days, the rice has become porridge-like, and the flavor of the sake is strong. It can be filtered and bottled.

Note: Some of the old people in our area wait until 30 days before filtering, saying that the flavor is stronger, basically until the rice grains are precipitated before harvesting. This depends on personal preference.