Making Sweet Rice Wine (Jiuniang) in a Thermos

Name: Making Sweet Rice Wine (Jiuniang) in a Thermos
Prep time: 20 min
Cook time: 23 h 40 min
Total time: 24 h
Cuisine: Chinese
Ingredients: Glutinous rice (steamed until slightly dry and fluffy, then cooled to about 30°C/86°F), to taste; Rice wine starter (crushed into powder), to taste; Cold boiled water, a pinch

Use a thermos to keep the glutinous rice and koji starter (jiuyao) warm; let rest for 1–2 days to produce sweet fermented rice (jiuniang).

24 hours

Easy

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Making Sweet Rice Wine (Jiuniang) in a Thermos

Ingredients

Glutinous rice (steamed until slightly dry and fluffy, then cooled to about 30°C/86°F) to taste

Rice wine starter (crushed into powder) to taste

Cold boiled water a pinch

Instructions

Prepare the container

Wash the thermos bottle thoroughly.

Add the ingredients

Sprinkle a small amount of rice wine starter powder at the bottom of the thermos. Mix the glutinous rice with the remaining starter until evenly combined, place it into the thermos, and gently press it down with a spoon, leaving a small hole in the center.

Seal and ferment

Sprinkle a little more rice wine starter on top of the rice near the mouth of the bottle, drizzle in a small amount of cold boiled water (do not let the water soak through to the bottom), and tightly seal the stopper.