Keep a few small points in mind, and make your own sake (mash) as sweet as honey

Liquor, also known as mash,  is a nutritious food loved by the people. The fermented sake has a sweet taste and can be used to cook a lot of delicacies, such as boiling glutinous rice balls, wine-stuffed eggs, and can also be used as a seasoning for dishes to enhance the flavor and freshness, and can also be eaten directly as a dessert......

The best wine is white and juice clear, dense and fragrant, sweet and delicious, it is not difficult to practice, as long as you master the key points, you can also make sweet and honey-like wine.

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Ingredients: 600 grams of round grain glutinous rice, 200 grams of purple rice, 4 grams of sweet wine koji, appropriate amount of cold boiled water (about 35 degrees) (you can only use glutinous rice)

—————— practices———————

Method 1: Prepare the ingredients, glutinous rice and purple rice.

Method 2: Rinse the glutinous rice and purple rice, soak them in clean water one day in advance, and the water should be a little more to ensure that the glutinous rice can still be covered after soaking. (The soaked rice can be crushed by hand twist and soaked)

Method 3: Spread the steamer with a drawer cloth, wash the soaked rice again to control the moisture, spread it evenly on the drawer cloth, and poke a few holes

Method 4: Steam over medium heat for 40 minutes after steaming

Method 5: Pour the steamed glutinous rice into a clean and oil-free basin with a lid, and cool it indoors to a temperature of 30-40 degrees. Don't let it cool completely, as the rice wine will be sweeter when you do so.

Method 6: Lower the temperature of the glutinous rice to about 35°, and rinse the rice with cool boiled water (preferably about 35°C). When adding water, add it little by little, and break up the sticky rice immediately after adding it. But don't use too much water, it is advisable to spread the rice and leave no water in the pot

Method 7: Add 3 grams of sweet wine koji and stir well

Method 8, put the glutinous rice mixed with rice koji into a waterless and oil-free container, compact it with a spoon, and then dig a dimple from the middle.

Method 9: Sprinkle 1 gram of rice koji into the dug dimple

Method 10: Finally, inject the cool white open into two-thirds of the dimple

Method 11: Cover and leave to ferment in a warm place for 24-36 hours. (In winter, the temperature is low, it takes 36-48 hours)

After 12 or 36 hours, a lot of liquid has been exposed, which means that the sake has been produced, and you can smell the aroma of the sake. If you press it with a spoon, you can see that a lot of sake is produced, and the rice is floating on top of the sake in a whole ball, so it is ready.

If you look closely, you can see that the rice dough floats on top of the rice wine in its entirety, and it does not fall apart.

This is made with glutinous rice, which is also so sweet that it is greasy.

Tips:

1. The whole process of making rice wine, whether it is soaking rice or steaming rice, including steaming pot and drawer cloth, all utensils must not have oil, otherwise it will not be able to ferment successfully, which is the most critical.
2. No matter at the beginning or at the end, you must use cold boiled water, not tap water.
3. Poke a few holes when steaming glutinous rice, so that the rice is easier to steam through.
4. It is best to add sweet wine koji to ferment rice at about .35°, the temperature is too high, it is easy to be sour and the yeast is easy to die, the temperature is too low, and the fermentation is slow or cannot be fermented.