rice wine

1

Wash the glutinous rice and soak it overnight or day ~

2

Steam in the pan, then simmer for five minutes, scoop into a clean container and cool until your hands are warm.

3

Stir in koji evenly

4

Mix well and place it in a sealable clean, oil-free and water-free container. Dip your hands in cold white and open it for a little compaction. Poke a round hole in the middle to the end. Sprinkle some koji on the rice flour and the hole.

5

Pour in the cold mixture until it reaches about 2 centimeters above the rice flour, then cover with a layer of plastic wrap, seal and preserve for fermentation. Keep the temperature at 30° C.

6

Don't fill the container very full, because the glutinous rice will continue to ferment and it will easily overflow if it is too full

7

Clear pure rice wine, completely unmixed with water

8

After chilling, add a spoonful of honey to relieve the heat and quench your thirst!

Fermentation time will take at least one day. If it is winter, cover it with something thick for a day, and decide whether to continue covering it depending on the fermentation situation. If the room temperature is very low, you can use warm water appropriately to help keep the heat warm in summer. It is not necessary, but it should be wrapped in a thin cloth and protected from light. The criteria for determining whether the fermentation is good are: The entire glutinous rice layer is lifted up and floated up and gently shaken. The glutinous rice pieces are firm together and can be shaken. If you are unsure for the first time, you can taste the taste with a clean, oil-free and water-free spoon. If it is not enough, continue to ferment.