Brew rice wine

Prepare the main ingredients: 250g round glutinous rice, 1g sweet wine yeast, an appropriate amount of purified water, and a clean container without oil or water.

Rinse the round glutinous rice several times and soak it for more than 4 hours.

Spread the glutinous rice flat in the steamer.

Steam for 30 minutes to reduce internal heat.

Pour into a container without oil or water and let it cool to room temperature (about 28°C, warm to the touch).

Add one gram of sweet wine yeast and 125 ml of purified water, and stir well.

Place it in a clean container, press the glutinous rice firmly, make a hole in the middle to easily observe the fermentation, cover it, and ferment at 25-28°C for 48 hours.

Observe the wine emerging from the dimple. About two-thirds of the wine comes out of the dimple. Taste the rice wine; if it is sweet and mild, proceed with the second addition of water for fermentation. Add 250 milliliters of purified water, ferment in an environment below 18°C for 10 hours, then transfer to the refrigerator for cold storage.

The clear and sweet brewed sweet rice wine is finished.