Rice Wine Homemade
Rice Wine Homemade is a medium Asian recipe that serves 4. 150 calories per serving. Recipe by Travel Chef on YouTube.
Prep: 30 min | Cook: 15 min | Total: 1 hr 5 min
Cost: $64.47 total, $16.12 per serving
Ingredients
- 200 g Rice (any short‑grain rice, washed and boiled)
- 1 kg Granulated Sugar (white granulated sugar)
- 1.5 L Water (clean tap water for sugar solution)
- 0.25 cup Water (lukewarm water (30‑35°C) for yeast activation)
- 1 tsp Active Dry Yeast (standard baker's yeast)
- 2 sticks Cinnamon Sticks (broken into 4 pieces)
- 12 pods Cardamom Pods (green cardamom, lightly crushed)
- 12 pods Clove Pods (whole cloves)
- 1 Glass Fermentation Vessel (clean, dry glass jar or carboy, 2‑3 L capacity)
- 4 Glass Bottles (sterilized, no moisture, 750 ml each)
- 1 Fine Mesh Strainer (for filtering rice sediment)
Instructions
Wash and Prepare Rice
Measure 200 g of rice, rinse under cold running water until the water runs clear, then set aside.
Time: PT5M
Make Sugar Syrup
In a large pot bring 1.5 L of clean water to a rolling boil, add 1 kg of granulated sugar and stir continuously until fully dissolved.
Time: PT10M
Temperature: 100°C
Cook Rice in Syrup
Add the washed rice to the boiling sugar solution, return to a gentle boil and cook for 3‑4 minutes, stirring occasionally.
Time: PT5M
Temperature: 100°C
Cool the Mixture
Turn off the heat, remove the pot from the stove and let the rice‑sugar mixture cool to room temperature (about 8 hours).
Time: PT8H
Activate Yeast
Heat 0.25 cup of water for about 30 seconds until lukewarm (30‑35°C), add 1 tsp active dry yeast and stir until dissolved.
Time: PT0.5M
Temperature: 35°C
Transfer to Fermentation Vessel
Pour the cooled rice‑sugar mixture into a clean, dry glass fermentation vessel.
Time: PT5M
Add Spices
Add the broken cinnamon sticks, crushed cardamom pods, and whole cloves to the fermenter.
Time: PT2M
Inoculate with Yeast
Pour the activated yeast solution into the fermenter and give the mixture a gentle stir to ensure even distribution.
Time: PT2M
Fermentation
Cover the vessel loosely with a cloth or an air‑lock so CO₂ can escape, then store in a cool, dark place for 14‑21 days. Stir the mixture gently once a day.
Time: PT21D
Strain the Wine
After fermentation, set a fine mesh strainer over a clean vessel, pour the wine through, and press the rice sediment to extract remaining liquid.
Time: PT15M
Bottle the Wine
Using a funnel, fill each sterilized glass bottle about three‑quarters full, leaving headspace for residual CO₂. Seal tightly with caps.
Time: PT10M
Final Storage
Store the sealed bottles in a cool, dark place for another few days to let flavors mature before serving.
Time: PT0M
Nutrition Facts
- Calories
- 150
- Protein
- 0g
- Carbohydrates
- 30g
- Fat
- 0g
- Fiber
- 0g
Dietary info: vegetarian, vegan, gluten‑free
Allergens: yeast
Ingredient Substitutions
- Instead of Rice: glutinous rice, jasmine rice
- Instead of Granulated Sugar: brown sugar, honey (adjust flavor)
- Instead of Active Dry Yeast: wine yeast, instant yeast
- Instead of Cinnamon Sticks: ground cinnamon (½ tsp)
- Instead of Cardamom Pods: ground cardamom (¼ tsp)
- Instead of Clove Pods: ground cloves (⅛ tsp)
- Instead of Glass Fermentation Vessel: food‑grade plastic fermenter (not preferred)
- Instead of Glass Bottles: swing‑top bottles
- Instead of Fine Mesh Strainer: cheesecloth
Equipment Needed
- Large Pot
- Stove
- Measuring Cup
- Measuring Spoons
- Wooden Spoon
- Thermometer (optional)
- Funnel
- Cloth or Airlock
- Clean Vessel for Straining
- Fine Mesh Strainer
- Bottle Capper or Screw Caps
Critical Steps — Do Not Skip
- Cleaning and washing the rice thoroughly
- Ensuring the sugar is fully dissolved in boiling water
- Boiling the rice only 3‑4 minutes to avoid over‑cooking
- Cooling the mixture for 8 hours before adding yeast
- Activating yeast in lukewarm water
- Covering the fermenter loosely to allow CO₂ escape
- Daily stirring during fermentation
- Straining the wine without introducing moisture
- Filling bottles only three‑quarters full to prevent breakage
Chef Tips from the Video
- Use a kitchen thermometer to confirm the yeast water is between 30‑35°C; this is the sweet spot for activation.
- A small pinch of extra cinnamon can be added after bottling for a spicier finish.
- If you prefer a sweeter wine, add a tablespoon of honey to the sugar syrup before cooling.
Troubleshooting
Wine is cloudy after bottling.
Allow an extra day of settling before bottling or filter through a finer cheesecloth.
Bottle develops off‑odors or mold.
Discard the batch; ensure all equipment was sterilized and that the fermenter was not sealed too tightly.
Bottles crack during fermentation.
Never fill bottles more than three‑quarters full and always keep the fermenter loosely covered to release CO₂.
Storage
Refrigerator: Keep opened bottles refrigerated and consume within 1‑2 weeks.
Freezer: Not recommended; freezing may alter texture.
Room temperature: Store sealed bottles in a cool, dark pantry for up to 2 months.
Make-Ahead Tips
- Ferment for a full 21 days for a richer flavor profile.
- Sterilize bottles by boiling them for 10 minutes before use.
- Store the finished wine in a dark, temperature‑stable area to preserve aroma.
Frequently Asked Questions
What is the cultural significance and history of homemade rice wine in Asian cuisine?
Rice wine has been a staple in many Asian cultures for centuries, used in rituals, celebrations, and daily meals. In China it is known as mijiu, in Japan as sake, and in Korea as makgeolli, each reflecting regional ingredients and fermentation traditions.
What are the traditional regional variations of rice wine in Asian cuisine?
Traditional variations include Japanese sake (refined, filtered, often aged), Chinese mijiu (often sweeter and used in cooking), Korean makgeolli (milky, unfiltered), and Vietnamese rượu gạo (often flavored with herbs). The recipe here mirrors a simple Chinese‑style sweet rice wine.
How is rice wine traditionally served in Chinese culture?
In Chinese culture rice wine is served warm or at room temperature in small porcelain cups, often alongside dim sum or as a toast during festivals. It can also be used as a cooking ingredient for braising meats.
What occasions or celebrations is rice wine traditionally associated with in Asian cultures?
Rice wine is commonly enjoyed during Lunar New Year, wedding banquets, ancestral worship ceremonies, and harvest festivals across China, Japan, and Korea, symbolizing prosperity and good fortune.
What authentic traditional ingredients are used in rice wine versus acceptable substitutes?
Authentic rice wine uses short‑grain glutinous rice, pure cane sugar, and a specific rice‑based yeast starter (qu). In home recipes, regular white rice, granulated sugar, and baker's yeast work well, though they slightly alter flavor and aroma.
What other Asian dishes pair well with homemade rice wine?
Homemade rice wine pairs beautifully with steamed dumplings, braised pork belly, stir‑fried vegetables, and light seafood dishes. Its subtle sweetness also complements spicy Sichuan cuisine by balancing heat.
What are the most common mistakes to avoid when making homemade rice wine?
Common mistakes include over‑cooking the rice, sealing the fermenter too tightly (causing pressure buildup), using contaminated equipment, and filling bottles too full. Each can lead to off‑flavors, cloudiness, or broken bottles.
Why does this rice wine recipe use a glass fermenter instead of plastic?
Glass is non‑porous and does not leach chemicals, ensuring a pure flavor and preventing unwanted microbial growth. Plastic can absorb odors and may not withstand the low‑pH environment of fermentation.
Can I make this rice wine ahead of time and how should I store it?
Yes, the wine can be prepared up to 2 months in advance. After bottling, store the sealed bottles in a cool, dark pantry. Once opened, refrigerate and consume within 1‑2 weeks for best quality.
What does the YouTube channel Travel Chef specialize in?
The YouTube channel Travel Chef focuses on cooking recipes from around the world, showcasing traditional dishes and easy‑to‑follow home‑cooking tutorials that highlight cultural stories and travel experiences.
How does the YouTube channel Travel Chef's approach to Asian cooking differ from other cooking channels?
Travel Chef combines travel footage with step‑by‑step cooking, emphasizing authentic ingredients and cultural context. Unlike many channels that simplify recipes, Travel Chef often explains the history and regional variations of each dish.
Last updated: August 30, 2026
