How to Make Fermented Sticky Rice Wine
Fermented sticky rice wine is a drink that merges two principal staples of many Asian cuisines. The ancient tradition of making it originates from the Chinese in the sub-provincial city of Xi-an, where it is produced as choujiu.
Rice wine is an alcoholic beverage that is created from a fermentation process which converts rice starch into sugar. Because the drink is brewed from grain instead of fruit, it is more akin to beer than wine. Not surprisingly, rice wine is prevalent throughout East and Southeast Asia, and each culture has its own rendition of the beverage. To name a few specialties, there's Shaoxing wine from China, makgeolli from Korea and tapuy from the Philippines. But the most popular rice wine is probably Japanese sake, a drink that is recognized throughout the Western world.
Like rice wine, sticky rice is another Asian food specialty. Also known as glutinous rice, sticky rice is a short-grain rice that develops a glue-like consistency when cooked. It is available in white- and rust-colored grains, and it serves as the basis for a range of sweet and savory dishes.
Fermented sticky rice wine, or more formally choujiu, can be brewed at home in a few days. The thick, milky alcohol can be enjoyed with a meal or by itself.
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Things You'll Need
- 3.3 pounds of sticky rice
- Chopsticks
- Large container
- Rice steamer
- Large ceramic-lidded vessel
- 1 packet of dry, active yeast
- Strainer
Instructions
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1
In a large container, soak the rice in water overnight---at least 12 hours. Make sure all the rice is covered.
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2
Thoroughly wash and rinse the rice and transfer into a steamer. Level the grains and use your chopsticks to poke holes in the rice. Steam for 20 minutes or until it is almost cooked.
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3
Once the steamed rice has cooled down, wash and break up the grains under cold water. Drain the excess water.
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4
Transfer the rinsed rice to your ceramic-lidded vessel. Add most of your packaged dry active yeast to the rice and combine. Reserve the remaining yeast for the next step.
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5
Even out the mixture and create a well in the middle of the rice. Sprinkle the rest of the dry active yeast on top of the rice and around the perimeter.
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6
Place the lid on the ceramic vessel and store in a dry, warm place for 36 hours. If your home temperature feels too cool, you can wrap the vessel in towels or blankets to keep the contents warm.
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7
After 36 hours have lapsed, check on the fermenting rice. The wine is ready when you can tilt the vessel and the rice pulls away from the sides. You will also see milky alcohol accumulated in the well.
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8
Strain and bottle the wine. The drink can be refrigerated.
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Tips & Warnings
Like all alcohol fermentation, longer processes will yield more potency. For stronger or milder sticky rice wine, you can adjust the 36-hour fermentation period accordingly. The drink can also be sweetened with sugar or diluted with water.
As with all alcoholic beverages, consume fermented sticky rice wine responsibly and in moderation.
