Homemade rice wine rice liqueur

Overview

My family makes rice wine many times every year. I learned how to make rice wine from my dad. Before I got married, I never made it by myself, so I made it with my dad. After I got married, I started making it by myself. Maybe it was because I saw it N times and every time it was a success. Sometimes my dad would ask me to take it back to my husband’s house. I said I would do it, but he still insisted on taking his. This is a father’s love! !

Tags

• staple food
• snacks
• drinks
• home cooking
• jiuqu
• rice
• water

Ingredients

Steps

1. 1 Prepare water and koji

   

2. 2 Put the rice in the rice cooker and put it into a large basin after it is cooked (you must not use the rice cooker, wash it out of the pot, the rice should not be too soft or too hard) and place it in a warm temperature (the temperature of the rice is very important, it will be hot when it is hot, and it will not ferment when it is cold)

   

3. 3 Then divide it into two pots (if you have 1 kilogram of rice, you don’t need to divide it into pots, so you can separate them and mix well

   

4. 4 Use your fingers to pinch a little koji and sprinkle it on the rice. Use chopsticks or a spoon to mix. Sprinkle a little and mix a little (this step is tiring, so you have to be patient)

   

5. 5 When it is sprinkled 3-4 times, use a small spoon to scoop some water and sprinkle it on the rice (this will make it easier to mix)

   

6. 6 When the rice in the two pots is almost mixed, put it into a pot with a lid (I used the rice cooker liner when cooking rice), then sprinkle the last koji and mix well to ensure that the rice is spread in place and the koji is just used up

   

7. 7 After the rice is mixed evenly, use a large spoon to add some water to scrape off the rice on the sides and smooth it out (press lightly

   

8. 8 Make a nest in the middle. Sprinkle some water on the surface (a small bowl of water is used in the whole process)

   

9. 9 Cover it, wrap it in a quilt, and put it in the warmest place to ferment (preferably next to a heater). After 48 hours, you can check whether it is good. A lot of rice wine will come out in the middle. If it tastes sweet, you can put it out and put it in the refrigerator to eat slowly. If there is no water or too little water, you can wrap it for another day, up to 3 days.

   

10. 10 Ladle into a small bowl, pour a little boiled water, mix briefly, and you can eat it directly!