Homemade rice wine, do not sprinkle koji immediately after steaming, add 1 more step, more mellow and fragrant, and the amount of wine is higher

Brewing rice wine, in many areas in the south, should have such a habit, but in the north, at least I have not seen it in my life. Since I came back from a trip to the south, I have a soft spot for the sake brewed dumplings over there, and the rice wine is surprisingly delicious, which makes me love it.

Instead of going to the store or supermarket to buy it, it is better for me to do it at home, not to mention whether it tastes good or not, hygiene and health are okay, and if I make it, it is also very fulfilling.

Homemade rice wine seems to many people to be very simple, but in fact, there is also skill to speak of.

Many people's practice always like to sprinkle koji directly into it while it is hot after the glutinous rice is steamed, which is the wrong way!

【Homemade rice wine】

Used: round glutinous rice, koji

1. After the glutinous rice is washed, it should be soaked in water for 4 hours, and if it is steamed again after soaking, it will be steamed quickly, and it will be softer and more glutinous when steamed.

2. Add water to the steamer, spread a layer of cage cloth on the steamer, then take out the soaked glutinous rice, spread it evenly inside, then cover the lid, and then start steaming until it is completely steamed. Once steamed, turn off the heat, then remove the glutinous rice and place it in a container.

3. Next, don't pour koji directly into it, because it's wrong, and the amount of wine you make is not high. The correct way is to pour an appropriate amount of cold boiled water into the glutinous rice taken out, be sure to cool the boiled water, do not use raw water, stir fully after pouring in, and then measure the temperature with a thermometer.

4. Until it cools to about 36 degrees, you can pour in the koji, add cold boiled water and stir, and let it cool to about 36 degrees, which just helps the fermentation of the koji, which is "one more step". Sprinkle the koji evenly into the cooled glutinous rice, then continue to stir with chopsticks and mix thoroughly.

5. Let each grain of glutinous rice be wrapped in koji, and after stirring, put it into a waterless and oil-free container, and then dig a hole in the middle to facilitate the observation of the amount of wine. Cover with plastic wrap and put it in a ventilated and cool place, and let it stand for about 48 hours, until the small hole is full of wine, and even if it is ready, you can take it out and eat it.

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