Hakka Style Rice WIne, Easy , less ingredient and simple recipe

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

1. 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

2. 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)

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. Cool the Wine

    Remove the pot from heat and let the boiled wine cool to room temperature, about 1 hour.

    Time: PT1H

12. 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