How to make glutinous rice wine How to make glutinous rice wine

Glutinous rice wine is made from fermented glutinous rice. This wine has a low alcohol content and tastes very mellow, which is very popular among people. Glutinous rice wine can increase appetite and is good for digestion. If you like to drink it, we can make glutinous rice wine by ourselves. In fact, the method of making glutinous rice wine is very simple.

How to make glutinous rice wine

1. Material preparation

To make glutinous rice wine, you need to use high-quality glutinous rice without impurities. Soak the glutinous rice in clean water for about twelve hours. If you choose to make glutinous rice wine in winter, you need to soak it for twenty hours. The koji for making glutinous rice wine should be collected during the dog days of summer and crushed with a kitchen knife or an axe.

2. Steamed rice

The method of making glutinous rice wine is very simple, and steaming rice is a very important step. Put the soaked glutinous rice into the steamer and steam it. Before steaming, clean the steamer and make sure there is no oil, salt, etc. on it. Try to spread the glutinous rice thinner so that it can be heated evenly. Generally, it takes about 40 minutes to steam.

3. Mix the koji

Take out the steamed glutinous rice and put it in a cool place to cool down, and prepare some warm water. When the temperature of the glutinous rice drops to about 40 degrees, pour the glutinous rice into a large bowl and add some malt koji. While adding the malt koji, pour warm water to keep the glutinous rice moist. Do not stir the koji too vigorously, as it will easily break the rice grains.

4. Fermentation

After mixing the koji, you can put the glutinous rice into a jar for fermentation. It is best to use a ceramic jar with a small opening, and then add an appropriate amount of warm water. The fermentation temperature should be kept at around 25 degrees. If you are in the north, you can use a quilt to cover the ceramic jar for fermentation. On the third or fourth day of fermentation, stir the glutinous rice with a spoon. On the eighth and twelfth days, turn and stir the glutinous rice.