What is the detailed history of rice wine?

Before making wine, people will buy strains for fermentation (wine bran or wine cake, and now there is rice), and then call it soaking rice. Rice only needs to be shelled, so it is called brown rice.

Generally once 15 to 20 kg. In the past, when food was scarce, people didn't want to wash rice. Now, in order to ensure the taste of rice wine, they will wash it, then soak it for several hours until the rice absorbs enough water, then remove the excess water and stew it in a pot.

After stirring the koji, put it in a water tank or vat. After a few hours (twenty-four hours), open the lid, and there will be a strong smell of wine refreshing. At this time, you can inject water. Fill it with water, cover it, and when it's time to brew, it can be steamed into "wine paste rice" At this point, the fermentation is complete.

Next is distillation. The distillation tool is called "steaming barrel". And before steaming, put the kitchen knife, salt, rice, and "wiping grass" to ward off evil spirits on the stove. Now with the development of science, people pay less and less attention to these.

Pour the "wine paste rice" into the pot, cover the "steaming barrel" and pour the cooled water into the top of the "steaming barrel". With the burning of firewood in the kitchen, the intoxicating smell of wine filled the neighborhood. When the degree of distilled liquor is appropriate, the distillation process is completed. This distilled liquor has a strong rice flavor. Smell it and you'll feel like a fairy. ?

The last step is preparation. The material used is glutinous rice. Steamed glutinous rice, cooled, and then mixed with sweet wine koji. When the time is ripe, soak it in distilled liquor. At this point, the whole brewing process has come to an end. ?

Xiuzhuan rice wine must be aged for at least three months before it can be opened. If you have patience and keep it for three or five years, seven or eight years, or even longer, it is rice wine with excellent taste.