Recipe: Osmanthus rice wine

Home Cooking Recipe: Osmanthus rice wine



  1. Wash the rice and soak it for 24 hours.

  2. Pour out the water of the rice, (after washing, the best wash + lemon + spotted leaves - from the dancer Kamilan) rice into the rice cooker

  3. The rice cooker chooses to cook the rice, and after opening the rice, the rice is transparent and eight mature, and it is broken with a spoon.

  4. Prepare liqueur, 50 grams of washed dried osmanthus and 1000 grams of purified water and mix well

  5. When the rice is the same as the body temperature, mix it with the wine and mix it evenly. Press it around and slap it in the middle.

  6. Place it on the warm side of the heater and see the bright water-like rice wine in the middle of 24 hours. Continue to ferment for 8 hours.

  7. Put in an equal amount or 1.5 times of normal temperature pure water, boil and cool the boiled water, and mix well.

  8. Continue to seal and place in a warm place for 24 hours

  9. The rice wine is all sweet and fragrant, and the glutinous rice is light on the surface, separating the slag and the wine.

  10. The bottling seal is aged for 1 month and can be left in a cool place. It’s about 20 degrees of mellow sweet-scented rice wine.


1. Can be used for catering, or as a food accessory: rice wine chicken, duck, fish, meat, wine, sea flavor.... 2. Pure grain brewing, no added. Pay attention to the cleanliness of the process, and never dilute the oil and salt.

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