Sweet rice wine

Overview

It’s getting colder, so I’ll make some rice wine myself. It smells faintly of wine and osmanthus, so beautiful.

Wash the glutinous rice and soak it for more than 6 hours.
Steam in a steamer for about 30 minutes.
When steaming for 15 minutes, pour in cold boiled water and turn the rice down to make it easier for the rice to steam thoroughly. (All utensils should be kept away from oil, salt and raw water.)
The steamed glutinous rice should be loose, non-sticky and without raw core. Put it in a large basin and let it cool to 30 to 40 degrees naturally. It should not be hot to the touch.
Sprinkle in the koji and mix well.
Put it into a container, compact the rice, make a round hole in the middle, that is, a dimple, sprinkle some distiller's yeast inside the dimple and on the surface of the rice, and finally pour some warm water of about 30 degrees.
Seal the container with plastic wrap and put it in a warm place to keep it fermented. The weather will be hot for 24 hours and the weather will be cool for more than 36 hours. After fermentation, the rice wine will overflow with juice and you can smell a faint aroma of wine. Place in refrigerator to stop fermentation.
Just add some water and boil when drinking. (The ones you make are already very sweet, so you don’t need to add sugar. If you like it sweet, you can add a little sugar)