How is yellow rice wine brewed?

Soak the glutinous rice in water for half a day, then filter the glutinous rice and smoke it with special wooden utensils or breathable cloth bags. This steamed dry rice looks like raw glutinous rice in appearance, but it is actually cooked rice.

Step 2: Play a ditty.

Hakka people usually call koji "wine cake", which contains a lot of mold and is used to ferment dried rice. The enzyme preparation contained in the wine cake can saccharify the dried glutinous rice, and the yeast will ferment the sugar into wine.

Step 3: wine.

Serve the koji, seal and cover the jar, and wait for the rice to dry and ferment the wine. Dry rice is pressed in the jar, and a pit is generally pressed in the middle, which is called "Sakai", and then some distillers' yeast is sprinkled in the Sakai. After the dry rice is fermented, it will flow into the "Sakai".

After a day, the dry rice began to ferment, and the dry rice slowly softened, resulting in wine. We tasted the wine in Sakai. In summer, the weather is hot and the temperature is high. Generally, it takes about 7 to 10 days to finish the wine. It will take about half a month if the weather is cold in winter. About 30 degrees is the most suitable temperature for koji fermentation. If the temperature is not enough, cover the water tank with several layers of thick towels and clothes.