Rice wine for cooking

It is a habit to make a batch of rice wine for cooking use in autumn, for it to rest over winter and ready to use next year. 

1.Steam round grain rice, Japanese sushi rice the best. 

2.Use a fork to loosen and speed up cooling down.When cool to around 30˚C, add rice yeast, mix well and spread out in large baking dish, cover with cling film. Place inside slightly warmed oven.  

3.Stir with a fork every half day, until liquid starts to come out. 

4.Place in a big bottle, 2/3 full, add some cooled down boiled water to loosen the texture to congee. I always add extra wine yeast to kick start alcoholic fermentation. 

5.Keep in room temperature in the dark, wrap with cloth, until fermentation finish and then keep in a cool dark place over winter.