Step-by-step instructions on how to make artisanal rice wine, how to make artisanal rice wine

Ingredients ?

Sticky rice 5kg

Wine cake 20g

Ancient well water 5Kg

How to make handmade rice wine ?

Sifting rice: self-produced glutinous rice from the mountains, wash off the residue of rice debris, to ensure that all the grains are the essence.

Soaking: Wash the rice with water from an ancient well, soak it for 12 hours and then drain it.

Steaming: Steam the rice over a high flame of pine wood until it reaches 90% maturity, so that the rice grains are hard on the outside and soft on the inside, and are loose and translucent.

Drinking: The rice grains are doused with water from the ancient wells and allowed to cool to a suitable temperature.

Spreading cold: Spreading cold sticky rice after pouring.

Mixing: The special liquor cake is crushed and evenly mixed into the glutinous rice.

Falling into a jar: the mixed glutinous rice is evenly placed into the jar, and the center of the jar is emptied for the sake woman to ooze out.

Opening the rake: After saccharification and fermentation, a small amount of water from the ancient well is added to the grains of wine, and it is left to stand for 15-90 days depending on the time of day.

Squeezing: The whole tank of spirits of wine water is put into a cloth bag, and the liquor is pressed out with a wooden board and a millstone.

Decoction: The pressed liquor is put into a pot and steamed to 85 degrees Celsius for high-temperature sterilization.

Filtering: the steamed liquor is put into a cloth bag and filtered, and the filtered liquor is sheltered for bottling.

Canning: The filtered liquor is poured into the cans with heat and sealed with top-grade bamboo paper for drinking.

Tasting: Rice wine is usually aged for half a year to a year, and has the best flavor, with a refreshingly sweet aftertaste.