Can japonica rice be made into liquor, and the practice of making sake with japonica rice

Rice. Glutinous rice can be made into mash.

But I haven't heard of it made with rice. Maybe rice is a fine grain and should not be fermented. 1.

Shorten the time appropriately. After soaking, remove and drain. 2.

Spread a layer of gauze in the steaming compartment, place it on the steamer, wait for the water to boil in the pot, scoop the glutinous rice evenly and loosely, cover and steam for 1 hour and 30 minutes. 3.After the glutinous rice is steamed thoroughly, pour it into a large washed vegetable blue covered with gauze and spread it out, and use water 3 times the weight of the glutinous rice to pour it down and filter it on the glutinous rice, so that the temperature of the glutinous rice that is drenched and drained is kept at "30C 32"C.

4.Scoop the steamed glutinous rice into a large container, grind the mash koji (refer to its instructions for the dosage, generally 2 grams for 1 kilogram of glutinous rice, and put a little more in winter) into a fine powder, and add it evenly by hand in one direction. 5.

Then, put the rice in a large glass bowl in the microwave oven and smooth it out, and dig a hole in the center (about 3 cm deep and wide). Cover the bowl with a lid, wrap it in an insulating material (such as a towel or something) and let it ferment in a warm place. 6.

The fermentation time is generally 24 hours in summer, 48 hours in winter, and 36 hours in spring and autumn. Note: The key is to maintain the fermentation temperature, which should generally be between 30 and 32.

*Japonica rice can be used as a liquor**.

Ingredient list: Japonica rice 250g

Steps to make 7g of liquor medicine:

1.The japonica rice is washed and soaked in water, and the time is mastered according to the season, which is shorter in summer and longer in winter. After soaking, remove and drain.

2.Spread a layer of gauze in the steaming compartment, place it on the steamer, wait for the water to boil in the pot, scoop the japonica rice evenly and loosely, cover and steam for 1 hour and 30 minutes.

3.After steaming, pour the rice into a basin, use chopsticks to pick up the nest, sprinkle a little liquor medicine into the rice nest, and mix the rice and liquor medicine thoroughly.

4.Mix the rice into 2-3 nests with chopsticks, sprinkle a little alcohol, cover and put it in a warm place.

5.After 24-28 hours, open the lid and smell the wine, and when there is wine in the nest.

Generally, glutinous rice is more delicious, and japonica rice can also be used.

Summary. Dear, I'm glad to answer for you, 1. 250g of japonica rice, the rice must be scrubbed clean, and 7g of wine and medicine are twisted.

2. The rice should be cooked relatively dry, and it should be stuffy for a while. When the rice is cold to lukewarm, mix 7g of wine and medicine into the rice, and be sure to mix well in all directions. It is best to mix directly by hand.

3. Take a bowl without oil, sprinkle a little wine and medicine, and then put the rice mixed with wine and medicine, press it tightly, and dig a hole in the middle. It's so convenient for wine to be made out of brine.

4. Sprinkle the last of the wine and medicine on top of the rice, including the pit.

5. It will not be long before you can taste it directly.

6. Know how to share.

The practice of making sake with japonica rice.

Dear, I'm glad to answer for you, 1. 250g of japonica rice, the rice must be scrubbed clean, and 7g of wine and medicine are twisted. Bright judgment 2, the rice should be cooked relatively dry, and it will be boring for a while. The rice is cold to warm, mix 7g of wine and medicine into the rice, and mix well in all directions.

It is best to mix directly by hand. 3. Take a bowl without oil, sprinkle a little wine medicine, and then put the rice mixed with wine and medicine, press it tightly, and dig a hole in the middle. It's so convenient for wine to be made out of brine.

4. Sprinkle the last of the wine and medicine on top of the rice, including the pit. 5. It will not be long before you can taste it directly. 6. Know how to share.

Dear, please refer to it, I wish you a happy life.

Ingredient list:

4 kg of round glutinous rice, 1 pack of Angel sweet wine koji (8g), 500ml of cold boiled water, 5 kg of sealed jars (2 pieces).

Detailed instructions. 1. Wash the glutinous rice and soak it in water overnight. Soak the glutinous rice until it can be crushed by hand, which means that it is soaked, and the soaked rice is fully rinsed.

2. Use the rice cooker cooking mode to cook the glutinous rice, adding more water than less. The amount of sake produced by boiling is high, and of course it can also be steamed in a steamer.

3. Pour the koji into cool boiled water and mix.

4. Cool the boiled glutinous rice to about 30 degrees, too hot or too cold will affect the fermentation of koji.

5. Put the glutinous rice into a waterless and oil-free container, sprinkle a layer of glutinous rice, sprinkle a layer of koji water, gently compact it with a clean spoon, put another layer of glutinous rice, sprinkle another layer of koji compact, and repeat this action all the time.

6. Finally, all the glutinous rice is packed into a container, the top layer, pour the remaining koji water into it at one time, cover the lid, put it in the room temperature room in spring and autumn, and it is recommended to put it in an air-conditioned room in summer. The optimal fermentation temperature is 20-27 degrees Celsius and lasts for 15-20 days, depending on the environment and raw materials.

Tips:

1. All containers and tools must be clean! No oil, no raw water, no impurities, otherwise it will be moldy and hairy.

2. The water added to the rice must be cool boiled or mineral water, not raw water.

3. Different koji dosages, usage, and serving times will be different, so please follow your koji instructions for specific operations. The sweetness and flavor of koji will also vary, so it's important to choose your preferred flavor.

4. The temperature of the rice must be ensured to be about 30 and then the koji water is added, and the hot glutinous rice will kill the fungus. The result is either sour and smelly, or it doesn't move. If the temperature is too low, the koji will not be active, and the bacteria will multiply.

And it must be sealed well, otherwise it will be sour and astringent.

5. During the fermentation process, you can open the lid to see, but don't open the lid often.

Open the lid and stir once every three or four days.

6. After 15-20 days of fermentation, the glutinous rice slowly emptied, full of wine juice, and rich in flavor. If the fermentation is insufficient, it will be very sweet and the flavor of the wine will not be enough.

7. The alcohol content of rice wine fermented for a long time is high, and the "stamina" is enough, so you can't be greedy.

8. Rice wine with high alcohol content can be stored for a long time, stored at room temperature for half a year, refrigerated for more than 2 years, the longer the wine taste, and the off-white wine juice will slowly turn into a faint yellow, which is the old wine.

1. To make grinding finger celery mash, you must first soak the japonica rice, put the glutinous rice into the basin and wash it, then add water to cover the japonica rice, soak it for 24 hours, twist the japonica rice by hand, and steam it in a funny pot.

2. Put the steamed japonica rice in a basin to cool. When it cools to about 30, sprinkle the sweet sake koji evenly and pour in boiled water.

3. Stir well with clean chopsticks, add boiled water while stirring, I added about 800ml of boiled water.

4. Put the stirred japonica rice into a large vessel, don't put it too full, press a nest on it with your hands, cover it, wrap it with a towel, and put it next to the heater to ferment for 36 hours.