Hakka Style Rice WIne, Easy , less ingredient and simple recipe
Hakka Style Rice WIne, Easy , less ingredient and simple recipe is a medium Chinese (Hakka) recipe that serves 4. 70 calories per serving. Recipe by This Hakka Girl , Joanna on YouTube.
Prep: 2 hrs 30 min | Cook: 529 hrs 15 min | Total: 532 hrs 15 min
Cost: $66.80 total, $16.70 per serving
Ingredients
- 4 lb Extra Glutinous Rice (Thai brand preferred; wash 3‑4 times before use)
- 4 cup Water (For steaming the rice; additional water used for yeast mixture)
- 4 piece Red Yeast Rice Balls (Round starter balls; crush to a fine powder before use)
- 1 bottle (750 ml) Japanese Sake (Plain sake, adds flavor during secondary fermentation)
- 1 piece Clean Cotton Cloth (To cover fermentation container and retain warmth)
- 1 piece Sterilized Glass Bottle (Dry and clean; used for final storage of rice wine)
Instructions
Wash the Glutinous Rice
Rinse the 4 lb of extra glutinous rice under running water, stirring with your hand, until the water runs clear. Repeat 3‑4 times and then drain.
Time: PT5M
Steam the Rice
Bring a pot of water to a rolling boil. Place the washed rice in a steamer basket, cover, and steam for 1 hour until the grains are fully cooked and translucent.
Time: PT1H
Temperature: 100°C (steam)
Cool the Steamed Rice
Transfer the steamed rice to a clean tray and let it cool at room temperature for about 1 hour.
Time: PT1H
Crush the Yeast Balls
Place the 4 red yeast rice balls into a ziplock bag and crush them with a rolling pin or heavy object until they become a fine powder.
Time: PT5M
Make Yeast Water
Add the crushed yeast to about 1 cup of warm water (room temperature is fine) in a bowl. Stir vigorously with your hand until fully dissolved.
Time: PT5M
Combine Rice and Yeast Water
In the clean, dry fermentation container, add the cooled rice. Slowly pour the yeast water over the rice while squeezing and mixing the grains with your hands so every grain is coated. Form a small hollow in the center of the rice mound.
Time: PT10M
First Fermentation (15 Days)
Cover the container with the clean cloth, secure it, and place the container in a warm spot (around 25‑30°C). Let it ferment undisturbed for 15 days.
Time: PT360H
Add Sake and Second Fermentation (7 Days)
After 15 days, pour one bottle of Japanese sake over the fermented rice, mix gently, then re‑cover with the cloth and let it ferment for another 7 days.
Time: PT168H
Separate the Liquid
After the second fermentation, carefully tilt the container and pour out the liquid (the rice wine) into a clean pot, leaving the solid rice behind.
Time: PT5M
Boil the Rice Wine
Bring the collected liquid to a rolling boil and maintain for 15 minutes to sterilize and concentrate the flavor.
Time: PT15M
Temperature: 100°C
Cool the Wine
Remove the pot from heat and let the boiled wine cool to room temperature, about 1 hour.
Time: PT1H
Bottle the Rice Wine
Transfer the cooled wine into the sterilized glass bottle, seal tightly, and store in the refrigerator.
Time: PT5M
Nutrition Facts
- Calories
- 70
- Protein
- 0 g
- Carbohydrates
- 15 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free (if rice is certified gluten‑free), Alcoholic
Allergens: None
Ingredient Substitutions
- Instead of Extra Glutinous Rice: Sticky rice, Mochi rice
- Instead of Red Yeast Rice Balls: Commercial rice wine starter
- Instead of Japanese Sake: Dry sherry, Mirin
- Instead of Sterilized Glass Bottle: Food‑grade plastic bottle
Equipment Needed
- Large Steamer Pot
- Fine Mesh Sieve
- Ziplock Bag
- Large Fermentation Container
- Cloth Cover
- Saucepan
- Sterilized Glass Bottle
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- First Fermentation (15 Days)
- Second Fermentation with Sake (7 Days)
- Boiling the Rice Wine
Chef Tips from the Video
- Place a small weight (e.g., a clean stone) on top of the rice during fermentation to keep it submerged.
- If the ambient temperature is low, wrap the fermentation container in a towel to retain heat.
- Use a funnel when transferring the hot wine into the bottle to avoid spills.
Troubleshooting
The wine smells off or develops mold.
Discard the batch. Ensure the fermentation container was completely dry and clean before use, and keep the cloth cover free of moisture.
Fermentation is very slow or does not produce any liquid.
Check that the yeast balls were fully crushed and mixed into the water. Maintain a warm environment (25‑30°C) and ensure the rice is fully coated with yeast water.
The final wine is too weak in flavor.
Allow an additional 2‑3 days of secondary fermentation with a bit more sake, or boil the wine a second time to concentrate the flavor.
Storage
Refrigerator: Keep the sealed bottle in the refrigerator for up to 3 months.
Freezer: Freezing is not recommended; it may alter flavor and texture.
Room temperature: After opening, store at room temperature for up to 1 day only; otherwise refrigerate.
Make-Ahead Tips
- The fermentation steps can be started weeks in advance; store the finished wine in a sealed bottle.
- Sterilize all jars, bottles, and containers by boiling them for 10 minutes before use.
Frequently Asked Questions
What is the cultural significance and history of Hakka style rice wine in Chinese cuisine?
Hakka rice wine, known as "mi jiu," has been used for centuries in Hakka households to flavor stir‑fries, soups, and festive dishes. It reflects the Hakka tradition of fermenting staple grains to create a modest yet aromatic cooking wine that enhances umami without overwhelming the palate.
What are the traditional regional variations of Hakka rice wine across different parts of China?
In Guangdong and Fujian, Hakka rice wine is often sweeter and may include additional herbs, while in Taiwan a similar fermented rice drink called "mi jiu" is sometimes mixed with ginger. The core method—steaming glutinous rice, inoculating with red yeast, and fermenting—remains consistent.
How is Hakka style rice wine traditionally served in Hakka cuisine?
Traditionally, the wine is added in small amounts to stir‑fry sauces, braised meats, and hot soups to impart a subtle sweetness and depth. It is also sometimes sipped warm during festivals as a celebratory beverage.
During which occasions or celebrations is Hakka rice wine commonly used in Hakka culture?
Hakka rice wine is frequently prepared for Lunar New Year, wedding banquets, and harvest festivals, where its aromatic profile complements the richer, meat‑heavy dishes served at these gatherings.
What authentic ingredients are essential for traditional Hakka rice wine versus modern substitutes?
Authentic Hakka rice wine uses extra glutinous rice, red yeast rice starter, and sometimes a splash of plain Japanese sake. Modern cooks may substitute commercial rice wine starters or dry sherry, but the flavor profile changes slightly.
What other Chinese dishes pair well with Hakka style rice wine?
The wine pairs beautifully with Hakka stir‑fried pork with preserved vegetables, chili chicken, steamed fish with ginger, and hearty mushroom soups, where its sweet‑savory notes lift the overall flavor.
How does Hakka style rice wine fit into the broader Chinese cooking tradition?
It exemplifies the Chinese practice of using fermented grains to create cooking wines, similar to Shaoxing wine in Zhejiang cuisine. While Shaoxing is made from fermented rice with wheat, Hakka wine relies on glutinous rice and red yeast, giving it a distinct sweet aroma.
What are the most common mistakes to avoid when making Hakka style rice wine at home?
Common errors include using unclean fermentation containers, not crushing the yeast balls finely enough, and fermenting at temperatures below 20°C, which can lead to weak alcohol production or off‑flavors.
How can I tell when the Hakka style rice wine fermentation is complete?
After the 15‑day primary fermentation and 7‑day secondary fermentation, the liquid should be clear to slightly amber, with a pleasant sweet‑sour aroma and no visible mold. A gentle boil will also confirm that the liquid is stable.
What does the YouTube channel This Hakka Girl, Joanna specialize in?
The YouTube channel This Hakka Girl, Joanna focuses on authentic Hakka and broader Chinese home cooking, sharing traditional techniques, fermentation projects, and everyday family recipes with clear step‑by‑step demonstrations.
How does the YouTube channel This Hakka Girl, Joanna's approach to Hakka cooking differ from other Chinese cooking channels?
Joanna emphasizes cultural storytelling, patience‑based processes like fermentation, and uses ingredients that are readily available in Western supermarkets, making traditional Hakka dishes accessible to home cooks worldwide.
Last updated: August 31, 2026
