Shatang Rice Wine

Shatang Rice Wine

　　Shatang rice wine has a light yellow hue, clear transparency, a richly aromatic and palatable taste, and a strong aftereffect. It is best made from the Beginning of Winter to the Winter Solstice. To make the wine, wash 50 jin of willow-patterned glutinous rice, soak it for about four hours, then drain and steam it in a bamboo steamer. Pour the cooked glutinous rice onto a bamboo tray to cool, and once it reaches around 20 degrees Celsius, transfer it back into the steamer. Use an equal amount of cold water to rinse it while adding the wine yeast (50–60 grams). Once drained, place it in a jar, seal it, and keep it warm. The wine will be ready in about four days. After removing it from the jar, pour it into a larger container, add the original water used to wash the rice and the wine yeast, seal it well, and after one week, stir it with a spatula. Once the floating residue rises to the top, filter it and it’s ready to be boiled and consumed. Sealing it for aging for half a year enhances its flavor even more.