Rice wine, also known as sweet wine, sweet koji wine and boiling juice wine, is also one of the specialties of the Han nationality and has a long history of drinking.
Rice wine only uses glutinous rice or rice as raw materials, using sweet wine fermentation koji, simple production process, less alcohol content, sweet taste, suitable for larger groups, the most suitable for summer drinks. Rice wine is suitable for a wide range, can be drunk all year round, especially in summer because of the high temperature, rice is easy to ferment, but also a family brew to relieve thirst, deeply loved by the elderly and children. Poached eggs cooked in rice wine or added with some brown sugar are nourishing for pregnant women and the elderly.
Homemade glutinous rice sweet wine
Recipe Recommendations
- glutinous rice appropriate amount
- sweet wine yeast appropriate amount
- sweet and sour
- other
- several days
- ordinary
Steps for Homemade glutinous rice sweet wine
1
Prepare glutinous rice and koji according to the proportion of koji (I use Angel sweet koji).
2
Soak the glutinous rice for a day.
3
Pour away the soaked glutinous rice water, put the glutinous rice into the rice cooker, and add water just over the glutinous rice.
4
Steam the glutinous rice. Pour out and dry until warm but not hot. Take a clean container. Pour glutinous rice into the container three times, sprinkle with a layer of koji each time.
5
Sprinkle all over, add in a little cold white and stir well.
6
Seal the container and place it in a warm place (cover it with a small quilt).
7
Depending on the temperature, it takes 24 hours in summer and more than 36 hours in winter.