How To Make Rice Wine

Ingredients

• 100 g Glutinous Rice (half cup, sticky rice; rinse and drain before soaking)
• 180 g Water (for soaking the rice (3/4 cup))
• 1 envelope Distiller's Yeast (approximately 3 tbsp when dissolved; use the envelope that comes with the yeast)
• 45 ml Distilled Water (to dissolve the yeast; can be boiled tap water cooled completely)

Instructions

1. Rinse the rice

   Place the 100 g of glutinous rice in a fine mesh sieve and rinse under cold running water several times until the water runs clear.

   Time: PT5M

2. Drain completely

   Shake the sieve to remove as much water as possible; the rice should be dry to the touch before soaking.

   Time: PT1M

3. Soak the rice

   Transfer the rinsed rice into the mason jar, add 180 g (3/4 cup) of water, and let it soak for 1 hour so the grains absorb moisture.

   Time: PT1H

4. Steam the rice

   Place the mason jar (without its lid) into a steamer and steam for 40 minutes. Put the lid, a small bowl, and a spoon in the steamer to sanitize them simultaneously.

   Time: PT40M

   Temperature: 100°C

5. Cool the jar

   Remove the jar from the steamer and let it cool completely at room temperature (about 2 hours, depending on ambient temperature).

   Time: PT2H

6. Prepare yeast solution

   In a sanitized small bowl, dissolve the contents of the distiller's yeast envelope in 45 ml of distilled water. If you lack distilled water, boil tap water, let it cool to room temperature, then use.

   Time: PT5M

7. Inoculate the rice

   Pour the yeast solution over the cooled rice in the jar, replace the lid and twist it fully, then give the jar a gentle swirl. Untwist the lid just enough to allow a tiny amount of air exchange.

   Time: PT2M

8. Ferment

   Leave the jar at room temperature for 2–3 days. You will see the rice float and a slightly cloudy liquid form at the bottom. After the third day, tighten the lid fully and transfer the jar to the refrigerator to slow fermentation.

   Time: PT72H

   Temperature: 25°C

9. Store and enjoy

   Keep the fermented sweet rice wine refrigerated; it stays good for up to 3 months. Use it straight, as a mirin substitute, or in soups and pouched‑egg dishes.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

0 g

Carbohydrates

30 g

Fat

0 g

Fiber

0 g