Hakka Style Rice WIne, Easy , less ingredient and simple recipe

Try this affordable , cheap , simple and fun way to make rice wine . Its super simple and the result is yummy !
All you need is :
Glutinious rice
Water
Yeast ball
and Sake !
And you are set . Do watch the video carefully for each step is important ! All the best ! These rice wine can be used in stir fries and soups ! It elevates the taste and enhances the flavour .

[@BalloonByJc]

Niceeee 🍶

[@ThisHakkaGirlJoanna]

Gan pai ♥️♥️♥️♥️♥️♥️

[@joanho1178]

Hi. Can u provide the recipe on the comments page?

[@leifd731]

Alcohol evaporates at 82°C so I don't understand why you would boil it? Unless you are trying to make non-alcoholic wine this step makes no sense to me.

[@stamsmile3541]

หยุดการเจริญเติบโตของเชื้อ เพื่อรสชาติที่คงที่

[@imaginarylife68]

The alcohol should be created in the fermentation process, long after it is boiled! This video is wrong

[@imaginarylife68]

@@leifd731 I edited my comment as I write unclearly. You are right and this video is wrong. So silly! She also adds sake?!! Totally redundant.

[@imaginarylife68]

@@leifd731 this video is all wrong!

[@leifd731]

@@imaginarylife68 I know. None of it makes any sense.

[@HellosunshineUSA]

I remember my mom making this when I was little but she kept the rice and liquid together in the jar.
She was so angry when my great uncle drank the entire jar in one sitting. She never made it again

[@ratnanana1413]

how does it taste when eaten?
8:56

[@patrickhin4301]

how to you make red rice?

[@msjane2558]

5 kg of rice?

[@Habibie-vi4fv]

Thank you for sharing this simple tutorial video on Hakka Style Rice WIne, Easy , less ingredient and simple recipe.
Basically, a Hakka style rice wine is a fermentation process in making a Chinese 酒麴. Then, when the fermentation is done, add some Sake wine. I haven't done this; however, I would like to know if the Sake wine is unpasteurized or pasteurized. If you add a pasteurized Sake wine, then you are just getting the flavor from the Sake wine mainly because there is no more active yeast and/or fungus available in the pasteurized Sake wine, except flavor + alcohol. OTOH, I believe the addition of alcohol from Sake wine may kill if not inhibit the yeast from the 上海酒餅丸 to grow and to continue finishing its fermentation process.