rice wine

Glutinous rice 1000 grams	Jiuqu 6 grams
Cold water 600g

How to make rice wine

Step 1

1000 grams of glutinous rice, washed and cleaned.

Step 2

Soak the washed glutinous rice in cold water for more than 6 hours. I read some recipes that said it needed to be soaked for 24 hours, but because I was in a hurry, I only soaked it for 6 hours. I was a little worried at first, but it turned out that the fermented glutinous rice was perfect, and my worries were unnecessary.

Step 3

Add water to the steamer, place gauze on the steamer, drain the soaked glutinous rice, and pour it loosely into the steamer. Use chopsticks to insert a few holes to facilitate steam convection. You can also use a regular steamer, the same way.

Step 4

Close the steamer and steam over high heat for 45 minutes until the glutinous rice is cooked. Steaming glutinous rice in a steamer will have the same effect.

Step 5

Pour the steamed glutinous rice into a large container and spread it out. When the temperature drops to 30-40 degrees, which is almost not hot to the touch, you can mix in the koji. Note that starting from this step, everything you come into contact with, including containers and hands, must be free of oil and water.

Step 6

Sprinkle the koji evenly over the glutinous rice and mix well.

Step 7

After the glutinous rice mixed with koji has cooled down, slowly pour the cold boiled water prepared in advance into the glutinous rice, allowing the glutinous rice to fully absorb it and keep it moist without sticking to the dough. The amount of cold boiled water can be more or less according to your preference. I put about 600 grams. If there is more, there will be more water in the glutinous rice grains.

Step 8

After all the preparations have been made, put the glutinous rice into a sealed container. I use a large teapot at home. You can choose a sealed container at will.

Step 9

Leave a hole in the middle of the glutinous rice and press the surface slightly to flatten it.

Step 10

Close the lid and cover it with plastic wrap, and the fermentation process is basically complete.

Step 11

Cover the jar tightly with quilt. Isn’t that what adults did when I was a kid? I’ll do it too.

Step 12

What follows is a quiet wait. As time goes by, the fermented glutinous rice slowly undergoes a wonderful reaction. The picture shows the fermented glutinous rice when it was more than 30 hours old. It already has a faint sweet aroma, but it is not strong enough.

Step 13

After almost 3 days (72 hours), I opened the lid again. At this time, a refreshing aroma of sweet wine immediately came out. Warm reminder: If you make glutinous rice in summer, it only takes two days.

Step 14

I quickly scooped out a small bowl and tasted it empty-mouthed. There is no added sugar in the fermented glutinous rice, but it has a sweet taste, accompanied by just the right aroma of wine, which makes you completely intoxicated.

Step 15

The brown sugar glutinous rice dumplings cooked with homemade glutinous rice glutinous rice are also a favorite of the family. Rice wine cooking tips