Basic Jiuniang (Rice Wine) 甜酒酿. Jiuniang is a sweet, soup- or pudding-like dish in Chinese cuisine. It also known as sweet wine or sweet rice wine. It consists of a mixture of partially digested rice grains floating in a sweet.

What's the best season and the best recipe? Thanks in advance for your comments! Rice wine is somewhat clear and sweet and is used in marinades to tenderize meat and seafood, as well as to impart flavor to food. You can have Basic Jiuniang (Rice Wine) 甜酒酿 using 4 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Basic Jiuniang (Rice Wine) 甜酒酿

You need 4 of +1/4 cups sweet white rice (1000g).
Prepare 2 1/2 cups of room temperature water (after boiling).
You need 1 tsp of or 4 g (half pack of Angel Rice Leaven Chinese yeast).
Prepare 2 Tsp of Sweet osmanthus + 1/2 cup boiling water (optional).

Unfortunately, while rice wine is readily available at Chinese and Asian groceries, it is not always easy to find at regular local supermarkets. Chinese people loves to use fermentation starter to make fermented food with unique flavors including famous fermented black beans (dou-chi), Szechuan pickled vegetables (酸菜), doubanjiang, soy sauce and sweet bean sauce (甜面酱). This fermented sticky rice is known as Jiu Niang (酒酿) in Chinese. Rice Jiu Niang 甜酒釀, a fresh sweet slighty winey fermented rice with a porridge like texture.

Basic Jiuniang (Rice Wine) 甜酒酿 step by step

Make sure all tools that in contact with rice wine making are extremely clean(absolutely free from oil contamination)..
Rinse sweet white rice 3 times and soak a few hours (minimal 2 hrs). Discard soaking water and add 2 cups of water after soaking and cook in a rice cooker..
Once rice is done cooking in the rice cooker, take the insert pot out and fluff the rice allow it to cool down to room temperature. In the meantime, use 1 cup of boiling water to brew 1 Tsp of sweet osmanthus flower for flavor and aroma enhancement. Allow the sweet osmanthus infused water (remove flower using with a metal mesh or cheesecloth) to cool down to room temperature..
Add sweet osmanthus water and 1.5 cups of water into the rice pot and stir to mix well. Add half pack of angel rice leven yeast 4g and stir to incorporate well..
Transfer all the mixture into a very clean fermenting vessel. I use a Korean earthware for this job and it doesn't have to seal well because in the early stage of wine making, oxygen is necessary for fermentation..
Temperature is the key. Ideally, keep your wine jug in a temperature anywhere between 80-90F. Taste every 12 hours and decide when you want to slow down the fermentation by transferring it to a fridge. I typically wait 24 hours before transferring it into a fridge..

This Homemade Chinese Fermented Rice 甜酒釀 will creep up on you and you will find yourself as Rice, glutinous rice, homemade, jiu niang, jiuniang, rice wine starter, shanghai wine yeast ball, sticky. How to Make Fermented Sweet Rice (Jiuniang, Tapai). Jiu niang is actually a rather sweet concotion on the road to becoming fermented rice wine (or vinegar), but not actually there. I recently made a video how to make Jiuniang with egg and gouqi. You can have a try with your Jiuniang.