Pink and Sweet Sakura Wine 🌸🍶 (4 ingredients only, ready in 3 days)

Ingredients

• 1 cup cup Sakura (Cherry Blossom) Petals (fresh, washed and pesticide‑free)
• 2 cups Glutinous Rice (short‑grain glutinous rice, rinsed)
• 2 cups Cold Water (room‑temperature)

Instructions

1. Wash Sakura Petals

   Place the fresh sakura petals in a colander and rinse gently under cold running water to remove any dust or insects.

   Time: PT5M

2. Steam Glutinous Rice

   Put the rinsed glutinous rice in a steamer basket, cover, and steam for 5 minutes to kill any germs.

   Time: PT5M

   Temperature: 100°C

3. Add Cold Water and Mix

   Transfer the hot rice to a large mixing bowl, add the cold water, and stir until the water is fully absorbed and the mixture is uniform.

   Time: PT2M

4. Cool to Room Temperature

   Let the rice‑water mixture sit uncovered until it reaches room temperature.

   Time: PT30M

5. Combine Rice and Sakura Petals

   Gently fold the washed sakura petals into the cooled rice mixture until evenly distributed.

   Time: PT5M

6. Pack and Seal for Fermentation

   Transfer the mixture into a clean fermentation container, smooth the surface, cover with two layers of plastic wrap, then wrap the container with a blanket to keep it warm.

   Time: PT2M

7. Ferment

   Leave the sealed container at room temperature for 3‑5 days. The wine will develop a light pink color and a gentle vanilla‑like aroma.

   Time: PT96H

   Temperature: 20-25°C

8. Bottle and Chill

   After fermentation, pour the wine into clean bottles, seal, and refrigerate for at least 2 hours before serving.

   Time: PT15M

Nutrition Facts

Calories

50

Protein

0 g

Carbohydrates

12 g

Fat

0 g

Fiber

0 g