The ingredients for making red koji rice wine: round glutinous rice, red koji rice, sweet koji, and some cold boiled water.
When washing glutinous rice and red koji rice, you must wash them until they are basically colorless. Of course, you may not see them at the beginning with red koji rice, but if you only use glutinous rice in the end, you should wash them until the water is clear. The clearer the water, the better the color of the soup.
Soak the washed rice for about hours and drain it. Put it on the steam rack and steam it. The steam bell is just right.
The steamed glutinous rice is put in a plate sterilized in advance and dried until it is warm below the body temperature. Everything used in this must be clean.
Sprinkle most of the distiller's yeast on the surface of glutinous rice. Mix the dried white and cold boiled water evenly while adding.
Press the mixed rice tightly, cut a small hole in the middle, sprinkle the remaining wine yeast on the surface, and then sprinkle some cool white wine. Close the cover and seal it. Do not open the cover within two days.
The fermentation of red koji rice wine must be dark, because the color of red koji will become weaker and weaker if it is not dark. When the fermentation is wrapped in a towel, the middle of the small dimple will be filled with red koji wine brewing water, full of wine flavor.
Then add a cup of dried white water and put the wine in the refrigerator to avoid excessive fermentation. It can be eaten in one day.
