How To Make Rice Wine
How To Make Rice Wine is a easy Chinese recipe that serves 4. 150 calories per serving. Recipe by Souped Up Recipes on YouTube.
Prep: 75 hrs 10 min | Cook: 40 min | Total: 76 hrs 10 min
Cost: $13.98 total, $3.50 per serving
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
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
Drain completely
Shake the sieve to remove as much water as possible; the rice should be dry to the touch before soaking.
Time: PT1M
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
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
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
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
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
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
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
Dietary info: Vegan, Gluten‑Free (if certified rice)
Allergens: Rice, Yeast
Ingredient Substitutions
- Instead of Glutinous Rice: Jasmine Rice, Black Glutinous Rice
Equipment Needed
- Mason Jar
- Steamer
- Fine Mesh Sieve (optional)
- Small Bowl (optional)
- Spoon (optional)
- Saucepan (optional)
- Kitchen Tongs (optional)
Critical Steps — Do Not Skip
- Rinse the rice thoroughly to avoid cloudiness
- Do not seal the jar while steaming to prevent explosion
- Cool the jar completely before adding yeast
- Use cool distilled water to dissolve yeast, never hot water
- Leave a tiny air gap in the lid for the first 3 days of fermentation
- Tighten the lid and refrigerate after day 3 to stop further fermentation
Chef Tips from the Video
- Sanitize the lid, bowl, and spoon by placing them in the steamer with the rice; this saves a separate sanitizing step
- Leave at least ½ of the jar empty before adding water; rice expands up to double its volume
- If you prefer a clearer wine, strain the liquid through a fine mesh sieve after fermentation, but keep some grains for flavor
Troubleshooting
A black, fuzzy layer appears on the surface
The jar or lid was not properly sanitized. Discard the batch, thoroughly sanitize all equipment, and restart.
The liquid tastes sour rather than sweet
Fermentation went too long without oxygen. Tighten the lid earlier (after 2 days) and refrigerate to halt yeast activity.
No fermentation activity (no cloudiness, no aroma)
The yeast may have been killed by hot water or expired. Use freshly prepared cool distilled water and verify yeast viability.
Storage
Refrigerator: Up to 3 months, tightly sealed
Freezer: Not recommended; texture changes
Room temperature: Only during the 2–3 day fermentation period
Make-Ahead Tips
- You can prepare the yeast solution a day in advance and keep it refrigerated
- The fermented wine can be made in batches; simply multiply ingredients and use larger jars
- Label the jar with the start date to track fermentation time
Frequently Asked Questions
What is the cultural significance and history of sweet rice wine in Chinese cuisine?
Sweet rice wine, known as "mi jiu" in Chinese, has been used for centuries in both culinary and ceremonial contexts. It originated as a home‑fermented beverage in rural households and is traditionally offered during festivals, weddings, and ancestral rites as a symbol of prosperity and good fortune.
What traditional regional variations of sweet rice wine exist in Chinese cuisine?
In southern China, especially Guangdong and Fujian, sweet rice wine is often lighter and used as a cooking wine similar to Japanese mirin. In northern provinces, a thicker, syrupy version called "huangjiu" is common and may be flavored with herbs. The basic fermentation method remains the same, but rice type and aging time differ.
How is sweet rice wine traditionally served in Chinese households?
It is typically served warm or at room temperature in small porcelain cups during family meals, or drizzled over desserts like red bean paste. It also appears in savory dishes such as braised meats, where its subtle sweetness balances salty sauces.
During which Chinese celebrations is sweet rice wine traditionally consumed?
Sweet rice wine is a staple during Lunar New Year, the Mid‑Autumn Festival, and wedding banquets, where its sweet flavor symbolizes a sweet life and harmonious union.
How does sweet rice wine fit into the broader Chinese cuisine tradition?
It bridges the gap between a drinking beverage and a cooking ingredient, embodying the Chinese principle of balance. Its mild sweetness enhances sauces, marinades, and soups without overpowering the main flavors, reflecting the cuisine’s emphasis on harmony.
What are the authentic traditional ingredients for sweet rice wine versus acceptable substitutes?
Traditionally the wine uses glutinous (sticky) rice, distilled water, and a specific distiller’s yeast. Acceptable substitutes include jasmine rice for a fragrant twist, black glutinous rice for color, and boiled‑then‑cooled tap water if distilled water is unavailable, though flavor may vary slightly.
What other Chinese dishes pair well with sweet rice wine?
It pairs beautifully with braised pork belly (hong shao rou), steamed fish with ginger, and sweet soups like red bean or goji berry broth. It also works as a glaze for roasted duck and as a finishing touch for stir‑fried vegetables.
What makes sweet rice wine special or unique in Chinese cuisine?
Its gentle fermentation converts rice starch into a syrupy, mildly alcoholic liquid that retains the rice’s natural fragrance. Unlike stronger rice liquors, it offers a subtle sweetness that can be used both as a drink and a cooking enhancer, making it uniquely versatile.
How has sweet rice wine evolved over time in Chinese culture?
Originally a home‑fermented staple, modern production now includes commercial versions with standardized yeast strains and pasteurization. Home cooks like the Souped Up Recipes channel revive the traditional, small‑batch method, emphasizing sanitation and quick preparation.
What are common misconceptions about sweet rice wine?
Many think it is the same as rice cooking wine (cooking sherry) or that it contains high alcohol. In reality, the home‑fermented version is low‑alcohol, syrup‑like, and primarily valued for its sweet, fermented flavor rather than intoxication.
What are the most common mistakes to avoid when making sweet rice wine at home?
Common errors include sealing the jar during steaming (risking explosion), using hot water to dissolve yeast (killing it), not sanitizing the lid and bowl (causing black mycelium growth), and forgetting to leave a tiny air gap during the first three days, which stalls yeast activity.
Why does this sweet rice wine recipe use a slightly loose lid for the first three days instead of sealing it completely?
The initial fermentation converts starch to glucose and requires oxygen for the yeast to thrive. A tiny opening supplies the needed air; sealing too tightly would force the yeast into anaerobic conditions early, leading to off‑flavors or stalled fermentation.
Can I make sweet rice wine ahead of time and how should I store it?
Yes. After the 2–3 day fermentation, tighten the lid and refrigerate. The wine stays fresh for up to three months in the fridge. For longer storage, keep it in a sealed glass bottle in the refrigerator; freezing is not recommended as it alters texture.
What does the YouTube channel Souped Up Recipes specialize in?
The YouTube channel Souped Up Recipes, hosted by Mandy, focuses on quick, science‑backed home cooking techniques, especially fermentation, soups, and creative twists on classic Asian dishes. The channel emphasizes safety, sanitation, and making complex‑looking recipes accessible to everyday cooks.
How does the YouTube channel Souped Up Recipes' approach to Chinese fermentation differ from other cooking channels?
Souped Up Recipes streamlines traditional methods by keeping the rice in the fermentation jar from the start, sanitizing tools in the steamer, and using clear timing cues. This reduces contamination risk compared to older methods that transfer rice between vessels, making the process more reliable for beginners.
Last updated: September 1, 2026
