Two, on the pot steamed: the soaked rice drained into the steamer for steaming. In steaming rice fire should be fierce, out of the atmosphere after 10 minutes, uncovered, to the rice layer sprinkled with the right amount of water. Steam for another 20 minutes, the rice grain expansion shiny, loose soft, chewing not stained teeth, that has matured, can be placed in the pot.
Three, mixing the tune altar: rice out of the pot, with cool water evenly poured on the rice, one so that the rice grains will not stick, and the second to cool down, to be the rice temperature down to 36 ~ 38 ℃ not hot, and then sprinkled into the wine. If it's a lumpy wine curd, you need to crush it into powder before sprinkling it in, or you can put the wine curd into the cool water to melt it before pouring it in together. Stir in the wine curd and mix well. Reserve a small amount for later use. (It is easier to stir the rice if it has been treated with cool water. The rice has already absorbed a certain amount of water, and it is easier to observe the oozing liquor during the first fermentation. (When mixing, you should put a layer of rice, add a little wine mixing, layer by layer, layer by layer)
Four, fermentation pressing: the glutinous rice compaction, the middle of the pounding a pit deep to the bottom of the container (the role of this pit is mainly to brewing process to facilitate the observation of the wine seepage), and then the rest of the wine tunes tunes a little bit of water, with a sticky hand to the surface of the glutinous rice water patting to the whole, and then covered with a lid. It is not advisable to seal the container completely, as the pre-saccharification process requires some oxygen, so it is sufficient to keep it relatively closed. Keep the temperature around 30 degrees, room temperature is enough in summer, in winter can be placed next to the heater or use a hot water bag, quilt. The low temperature should be kept above 20 degrees, and the high should not exceed 40 degrees. It is good to use a thermometer to check whether the temperature is suitable. After 2-3 days, you can open the lid to check, if you find a large amount of liquor in the pit, add about 33 degrees of clean water according to the raw rice 1:1.5, stir, and continue to keep warm and sealed. Like thick wine, water add some water less. After filling the altar, the rice will come up to the surface due to internal fermentation. Therefore, every 3 to 4 days, stir and press the rice down to the water surface, and cover the altar with a tight lid. After 20 to 25 days of fermentation, the altar will emit a strong aroma of wine, the rice will gradually sink, and the wine will begin to clarify, indicating that the fermentation is basically over. At this time you can open the altar to lift the material, the wine will be filtered and pressed.
V. Clarification and aging: The pressed sake will continue to ferment and bubble, so if you want to stabilize the sweetness and alcoholic strength, you should suspend fermentation and heat it up in a stainless steel mulling pot at about 55 degrees Celsius, and cool it down naturally. Extract the upper layer of sake, sake put 1 month natural clarification, go to the lower layer of dregs, altar.