Xiangyun Rice Wine

Xiangyun Rice Wine

　　Rice wine, also known as sweet ferment rice or sweet wine. The ancients called it “Li.”

Wash the glutinous rice thoroughly and soak it in cold water for 4–5 hours. Place a clean cloth on the steamer tray, then put the rice directly on the cloth and steam until cooked. Since the rice has been soaked and expanded, there’s no need to add water in the steaming bowl as you would when cooking regular rice. Once steamed, place the rice in a clean basin. When the temperature drops to 30–40 degrees, mix in the wine starter, press the rice down slightly with a spoon, dig a small hole in the center, then sprinkle a little cool boiled water over the rice. Cover with a lid, place it in an area around 20 degrees, and after about 30 hours the flavor will develop. To prevent further fermentation, store the finished glutinous rice wine in a bottle in the refrigerator, ready to be enjoyed at any time.