How to make rice wine more delicious and sweeter

Rice wine is a very familiar drink to everyone. The alcohol content of rice wine is very low, so rice wine is suitable for many people, especially for mothers who are in confinement after childbirth. Drinking some rice wine appropriately can help stimulate lactation. Rice wine has a mellow and sweet taste and a unique aroma. After it is made, it can be drunk directly, or it can be paired with other ingredients to make delicious food. Rice wine is suitable for drinking at any time of the year.

Ingredients: glutinous rice, sweet wine yeast

Production steps:

Wash the rice:

Generally, wash it 3-5 times to remove the dust and try to make the water look fresher.

Soaking rice:

Wash the rice and soak it in clean water. Soak for 5 hours in summer and 10-20 hours in winter; soak until it can be crushed into powder by hand. The purpose of soaking is to allow the rice to absorb enough water and cook more thoroughly when steamed. After soaking, remove from the water and drain.

Steamed Rice:

Remove the glutinous rice and drain.

Put the rice into the steamer

Boil water until it boils and produces steam, then steam on high heat for 20 minutes and then turn off the heat. The rice should not be steamed too raw or too soft so as not to affect the later fermentation of the rice.

Steam the glutinous rice

Pour the mixture into a drainable container and spread it out. Pour more cold boiled water over the glutinous rice and filter it (tap water can also be used, depending on the sanitary conditions. It is recommended to use cold boiled water or bottled water) to allow the glutinous rice to drain and cool. (The purpose is to prevent the glutinous rice from sticking together, so that it will be better after cooking. Draining does not mean completely cold, but to keep a certain temperature, and it is best to keep it warm when touched by hand).

Steam and cool glutinous rice

Scoop it into a ceramic or glass container (if you don't have containers made of these two materials, you can use containers made of other materials, but don't use plastic containers), sprinkle the koji into the rice and mix it evenly. You can also use a little warm water to dissolve the koji and then pour it into the rice to mix it more evenly (mixing evenly is to facilitate fermentation). Then, smooth the rice and make a dimple in the center of the rice to make it easier to observe the changes in fermentation. Finally, pour a bowl of water evenly on it.

Cover with a lid or wrap the mouth with plastic wrap

Wrap it with heat-insulating materials (such as a towel or something) and place it in a warm place to ferment. The temperature should generally be between 30℃ and 32℃. It can usually be eaten after 36 to 40 hours.

Precautions

Try not to move it until the fermented rice is ready. During the fermentation process, you can touch the outer wall of the container to see if it is hot. If it is hot, it is a good sign. Temperature is the most important part of the fermentation process. It is generally kept between 30℃ and 32℃. You can put it next to the heater, or put a hot water bottle next to the container and change the hot water in the middle. Leave it for 24 to 48 hours. During the fermentation process, it is best to measure the temperature with your hand. If it is too hot inside, remove the quilt and let it air dry for a while, otherwise the fermented glutinous rice will be sour when it is ready. Too high a temperature or too long a fermentation time will cause the fermented glutinous rice to become sour.