Summary:In a busy life, a cup of sweet and delicious rice wine can often bring people a moment of tranquility and happiness. In this article, we will focus on the home-brewing of rice sake, and introduce the two production methods of traditional fermentation and bread machine fermentation, and finally present a delicious rice sake. In the specific steps, we will explain the operation of each stage in detail, ensuring that the reader can easily achieve 100% success. In addition, the article provides some practical considerations, such as the degree of soaking of glutinous rice, the precautions for the container, and the storage method of sake brewing and rice wine. Finally, with hands-on guidance, you'll be able to make fragrant and sweet rice wine at home for a great time for yourself and your family.
1.Traditional fermentation method:
After steaming the glutinous rice, use it to cool and boil to make the rice grains distinct.
In a large basin without oil and water, sprinkle with koji and stir well, then gently flatten.
Seal with plastic wrap and press a heavy object, then wrap it in a coat or quilt and leave it in a warm place to ferment for about 36 hours.
2.Bread machine fermentation method:
Stir the steamed glutinous rice into the koji and place it in a glass jar and poke a hole in the middle.
Seal with plastic wrap and tighten with a lid, then put it in a bread maker and select the "rice wine" function to ferment.
Successful fermentation will result in a scene full of aromas.
3.Making rice wine:
Take an oil-free and water-free container and put the sake brew in.
Pour in the cooled cool boil, wrap it in plastic wrap and double seal it with a wine towel, and continue to ferment for 24 hours.
Strain the rice wine and store it in a glass jar and refrigerate it for a week.
4.Precautions:
Make sure that the glutinous rice is soaked enough to be crushed with your fingers.
All containers must be kept clean, oil-free and water-free.
The sake can be steamed again, but the koji loses its activity due to high temperatures and is no longer fermented, so it can be stored for a longer time.
After making rice wine, it is stored in the refrigerator, and it is recommended not to seal it too much to avoid the wine continuing to ferment and produce gas.
Why not say:Home-brewed rice wine is not only a taste of pure rice aroma and sweetness, but also a unique life experience. In this process, you will find that time seems to slow down, and every step is a dedication to life. And when you share this home-brewed rice wine with your family and friends, you are not only sharing the wine, but also the strong emotions and warm time. Let's use a glass of home-brewed rice wine to taste the beauty of life in our busy lives.[The four seasons of life, why not eat. Follow me and accompany you through every spring, summer, autumn and winter. You can click on my profile picture to go to the homepage and see more food content, which will motivate me to create more high-quality content