There are various ways to brew rice wine; here we introduce three common methods.
The first method begins with selecting high-quality glutinous rice, soaked overnight. Then, the water-filled glutinous rice is placed in a steamer and steamed over low heat until fully cooked. The steamed glutinous rice must be cooled, which can be accelerated with cold water, and a small hole is made in the middle of the rice for the addition of the fermentation starter. Next, the glutinous rice with the starter is transferred to a ceramic jar, sealed with water around it, and enters the fermentation stage. After about 24 hours, water is added again in a 1:2 ratio with the rice wine, and it is left to ferment fully for about three weeks. The fermented residue is then filtered out, and the filtered wine is transferred to a micro distiller for distillation over medium heat, where clear wine can soon be seen flowing out. Finally, the distilled wine is sealed in a jar, completing the homemade wine, and it can be enjoyed anytime.
The second technique is specifically designed for rice and includes steps such as soaking, steaming, cooling, mixing in the fermentation starter, saccharifying, sealing with water, and distilling. This process embodies semi-solid fermentation technology, distinguishing it from the more direct but somewhat inferior-tasting liquid raw material technique.
The third method also starts with soaking glutinous rice, with the standard being that it can be easily crushed. When steaming the glutinous rice, a suitable amount of cooled boiled water can be sprayed to increase softness, but the water must be controlled to prevent over-dilution, affecting the final product’s taste. After the steamed glutinous rice is cooled, cooled boiled water and sweet fermentation starter are gradually mixed in, stirred smoothly, and packed into a container, gently compacted with a hole left in the center to observe the fermentation moisture. Plastic wrap is used to seal it, and it is left to naturally ferment at room temperature. Usually, after two to three days, when the air is filled with the aroma of alcohol, it indicates that the rice wine is ready to taste.
These three methods each have their unique characteristics and can be chosen based on personal taste preferences and conditions, allowing one to enjoy the fun and satisfaction of homemade rice wine.
