The drinks

Rice wine


Ingredients for Making Rice Wine

  1. Rice round 200 grams
  2. Disputes Koji 100 grams
  3. Purified water 300 milliliters
  4. Lemon or lime medium size -1/2 part to taste
  5. Baking yeast 0.5 teaspoon
  • Main Ingredients
  • Serving 6 servings
  • World CuisineAsian, Oriental

Inventory:

Deep bowl, Steamer or medium pan, Sterilized glass jar, two or three liter - 2 pieces, Gauze, Teaspoon, Lid for jars, Tablespoon, Juicer, Carafe, Glasses - 6 pieces

Cooking Rice Wine:

Step 1: prepare the pic.

We spread the rice in a deep bowl and fill it with plain water. Leave the ingredient to soak overnight to make the sake more saturated in taste and more fragrant. When rice absorbs all the water, we move on to the next stage of cooking. Attention: if the rice did not absorb all the liquid overnight, then it is necessary to wait a while so that there is no water left in the container. So, we cook rice with a double boiler or an ordinary pan. It is best to use the first inventory for Rice wine, but if you do not have such an appliance in your kitchen, then we cook the rice product in the usual way. Attention: we prepare the ingredient on low heat so that it cooks longer, since due to this the grain walls will become denser and this will lead to longer fermentation. And the longer the rice wanders in time, the tastier is the drink! When the rice is ready, turn off the burner and leave for a while, so that the product has cooled to room temperature.

Step 2: prepare citrus juice.

For Rice wine, we need freshly squeezed lemon or lime juice. For this, we need half a citrus. Using a juicer or hands squeeze the juice. For the dish we need 1 teaspoon lemon or lime liquid. As for the choice of ingredient, it is at your discretion. If you like a light bitter taste in drinks, then it is better to add lime juice in the sake.

Step 3: Cook Rice Wine.

We shift the cooled rice into a sterilized jar using a tablespoon, while leveling each serving so that as little air as possible remains between them. After - add freshly squeezed citrus juice, purified water, Koji spores and baker's yeast to the container. Close the bottle tightly with a lid and shake well until all the wine components are mixed. Then we put the jar of future sake in a cool dark place, slightly opening the lid for gas exchange. Important: shake a jar of ingredients every day. In just a few days you will see the fermentation process. Small bubbles will begin to appear on the surface of the mass, which will rapidly begin to rise to the neck of the can. Future Rice Wine Must Be In This Condition 3 weeks. As a result, you will see a precipitate formed at the bottom of the can, and the bubbles will stop appearing. This will mean that the fermentation process is over and you can proceed to the next step in preparing the drink. Cover with gauze a deep bowl or other clean, sterilized jar. Pour rice wine from one container to another prepared. We leave the dish on 30 minutesso that all the glass liquid in a bowl. After - with clean hands we squeeze the gauze with rice mass so as not to transfer the rice liquid. Pour Rice wine, if it was in a bowl, into a clean, sterilized jar and put in the refrigerator for storage. Such a drink can be stored in a cool place. 1 month.

Step 4: serve rice wine.

Your Rice Wine Should Get Out of the Fortress 15-20%. And we serve this delicious drink in a small decanter with small glasses. It is very pleasant to enjoy this drink in a circle of a cheerful company for a portion of sushi or rolls. Good appetite!

Recipe Tips:

- - If the rice wine turned out to be strong for you in degrees, then just add 1 teaspoon of sugar to the jar and, closing it tightly with a lid, shake the rice liquid to dissolve the sugar.

- - If you want rice wine to stand in the refrigerator longer than 1 month, then you need to sterilize sake for 10 minutes at a temperature of 60 ° C. After it cools down, put it in the refrigerator so that the cloudy white precipitate forms and the wine becomes transparent.

- - If you have not found koji disputes in the supermarket or store, do not be discouraged. They can be ordered either online or replaced with rice-koji. This is a very important component of the dish and without it you will not be able to cook rice wine. It is koji that is responsible for the pleasant unforgettable aroma and taste of the drink. In addition, when spores interact with rice, it turns rice starch into sugar. Therefore, the drink is so sweet even without added sugar.

- - Be sure to use a sterilized clean container, since it depends on what the taste and aroma of Rice wine will be, as well as how successfully the fermentation process will go.