The rice wine (also called wine) made by this method, the granules are soft and hard, and the wine is rich in alcohol. This is my experience in making rice wine for many years and I will share it with you.
Pour the glutinous rice that has been soaked for 6-8 hours into the steamer, flatten and poke a few holes
Steamed rice with cold water and split the rice
Edge and edge
Each rice grain is scattered and becomes a grain state.
Pour into a clean container, sprinkle the ground koji powder and mix well
Mix well and flatten it, and dig a small hole in the middle to facilitate the introduction of juice.
Seal with plastic wrap
Wrap it in a towel or a thick cloth and let it sit for about 2 days.
Good rice wine
Special attention: First, all materials and tools, utensils can not have a little oil, and the temperature of the rice after the shower should be kept at the hand temperature or about 30 degrees. Second, try not to move and open the lid before the rice wine is good. This may cause the rice wine to be sour. Third, the specific drinking time is adjusted according to the local weather. Generally, the summer in the south is good, and the winter is about 3 days. Fourth, put the cooked rice wine into the refrigerator. You can add a small cup of cold water before you put it, but it will take a few hours to eat. This tastes good. If you like more juice, you can add a small glass of water every other day or two. Every time you add water, put it for a few hours before eating.