The Practice of Rice Wine
1.
Steamed glutinous rice. Spread the soaked glutinous rice on a steamer cloth, steam it on a pot, and steam until the rice grains are transparent and not sticky. Put it in your mouth to chew the rice and not stick to your teeth, then turn off the heat.
2.
Cool glutinous rice. The cooked glutinous rice can be poured several times with cold boiled water to cool down, and the glutinous rice can be hand-tested and the temperature is not hot. A little temperature is conducive to the fermentation of koji.
3.
Toss the koji. Sprinkle the koji on the glutinous rice and stir evenly. 500g of glutinous rice needs about 2g of koji. I think it’s okay to have more.
4.
Pack the mixed glutinous rice. The glutinous rice and koji can be put into the container after being evenly stirred. I used a glass lunch box and a glass bottle. The glass lunch box has a shallow opening and a large opening, and the deep glass bottle has a small opening. After filling, compact and cover the bottle. I feel that the glass lunch box, a container with a large opening and a shallow depth, will be more fully fermented and the finished product will taste more beautiful.
5.
Ferment. Two clean towels wrap the lunch box and the bottle respectively, and find a quilt or something to cover to keep the fermentation temperature. In this process, it is easy to find that it is difficult to maintain the fermentation temperature with the quilt alone (the warm hands are not hot), so I use the hand warmer (filled with boiling water) at home. Bring two hand warmers and fill them with boiling water, and clamp them from both sides. After using this method, the rice wine that had been left for a day but did not show any improvement began to ferment slowly. If you do this in winter, you can uncover the quilt and drink rice wine soup in two days!
Tips:
1. The soaking time of glutinous rice is not necessarily, as long as the soaked glutinous rice can be easily grated with fingers.
2. If you are worried that the container is not clean, you can boil it with hot water before adding glutinous rice to ferment.
