The liqueur is also called glutinous rice. It can be eaten not only as a dessert, but also as a dessert, such as a simmered egg, a boiled egg and so on. It’s really good to have a bowl of ice wine in the hot summer!
Wash the glutinous rice, steam it in the pot for one night, then let it cool (this is very important)!
The utensils used should be disinfected to prevent contamination by bacteria. I am boiling in boiling water for about 5 minutes.
Steamed glutinous rice mixed with cold boiled water, add a little each time, use a spoon to break up to the particles clearly.
State as shown
Stir in the liqueur, I use this koji, which is usually sold in supermarkets.
Mix the koji evenly with the rice
The spoon is boiled and the surface is flattened.
Dig a hole in the middle with chopsticks
Finally, sprinkle a thin layer of koji on the surface to help ferment better.
Then add a lid and wait for the wine to be born! Usually 2 days in the summer is enough, and the fermented wine becomes wine! When the middle hole is a clear liqueur, congratulations, success!
There are a lot of ways to drink wine. I usually add some cold water, mix well and put it in the refrigerator for a day, then take it out and eat it sweetly!
If the utensils are not cleaned, then the brewed wine will be anaerobic fermentation of the black wine, so cover it.