Umi Sweet Fermented Rice Wine

Crush the leaves of bathed rice with water, strain the juice, and soak the glutinous rice in it for a day and a night.

Place it on a steaming tray lined with cloth, poke some small holes with your fingers to allow even heating, and steam in cold water for about 35 minutes.

The steamed black rice is translucent without any undercooked grains and is cooled.

Use an appropriate amount of cooled boiled water to rub the black rice apart.

Sweet wine yeast is dissolved in water.

When the rice temperature cools to below 30 degrees, pour in the sake yeast water and mix evenly.

Put it into a clean, oil-free large basin and press it firmly. Dig a hole in the middle to facilitate observing the fermentation. Seal it and place it in a warm spot to ferment.

Seal it and ferment in a warm place for two days. When you open the lid, there will be a strong aroma, and a lot of wine will have formed. Pour it into a clean bottle and store it in the refrigerator.