Wash three pounds of glutinous rice, soak in the water
Put the drawer on the steamer, put in the glutinous rice, steam on the fire
After 20 minutes, the lid of the pot is opened.
Stir the glutinous rice, sprinkle a small bowl of water, cover the lid and continue to steam for 20 minutes.
Steamed glutinous rice into a clean pot, add 6 pounds of mineral water, mix well
Rice wine is called 11g
The glutinous rice added with mineral water should be stirred and cooled frequently to lower the temperature.
Wait for the temperature to drop below 32 degrees (25 degrees or more) to proceed to the next step (this time has become a pot of thick rice)
Pour in the koji and mix well
Put the mixed glutinous rice thick rice into a clean container, wrap the bottle mouth with a food preservation bag, tighten the seal, and enter the fermentation process.
In the first few days of fermentation, remember to open the bag and breathe, otherwise the gas produced by the violent fermentation will break the storage bag. At the beginning of the fermentation, many bubbles can be seen. After 8 or 9 days, the wine is layered and the glutinous rice is basically sunk. The surface fermentation is basically finished.
Filter out the vinasse and get the glutinous rice wine.
The glutinous rice wine is not high in alcohol, but the stamina is not small. Women add some honey when they drink, very good to drink