The holiday season is approaching so fast. A holiday means various social parties, presents and most importantly the party food. If you are planning for one of these parties or hosting such kind of parties, then you should better be well prepared from the very beginning. There is nothing which is more fruitless in a great party with a bad food. Any bad food can simply hamper your whole party.
Providing the party members with a food which they desire for will add a great advantage to make your party more attractive and enjoyable. Rice wine is such a food which party members love to see at the parties.
Rice wine is a highly flavored liquid which is also familiar as yellow wine. This special party food is made from the glutinous rice and used for drinking and cooking mainly. Most of the people now prefer to use rice wine for cooking than any other wines because of the lower alcohol content level of this. From the very past and until now, the best quality and most popular rice wines come from Shaoxing which is in China.
Rice wine is popularly known as sake. This is mainly a Japanese alcoholic beverage. Rice wine is prepared by fermenting the sweet grapes including with some other fruits also. Rice starch is naturally fermented to prepare rice wine. The fermentation process turns the rice starch to sugars. The process is quite similar to the procedure used to prepare beer except the mashing process.
Types of rice wine
There are many several types of rice wines available. The various types include Raksi from Tibet, Lihing from Sabah, Tuak from Malaysia and many more. Korea also uses to make an unfiltered rice wine which is known as snake wine.
Making of rice wine
Here are the procedures to make rice wine at home:
1. You have to drench raw the gluten rice in hot water for one hour.
2. Then draw off the rice. Steam the rice in a colander for 25 minutes.
3. When steaming is over, spread out the rice on a tray for two hours to cool it down.
4. You may grind the cheese yeast at that time.
5. When the rice will cool down, make a mixture with the yeast until the mixture is evenly blended.
6. Transfer the mixture in a container which is prepared with lid and cover much tightly. Let the mixture to be fermented in a warm and dry place for about one month.
7. Tightly stretch the rice mixture to separate the mash from the liquid. Wrap the mash in cheesecloth to extract the remaining liquid.
8. Keep the wine in a container you want and cover it.