Flavour: Sweet, Sour, Bitter and umami
- Sticky rice it is of two types:
- red coloured grain
- White coloured grain
or ordinary farm rice
Tools/ Implements :
- ( earthen pot)
- (Cooking Pot)
- (Bamboo Spoon)
- (Bamboo mat)
- Cylinder Basket made from Bamboo straps.
- (Drying place above fire)
- (a kind of pan made of Bamboo straps)
- Dry the Earthen Pot in the fireplace
- Dry the rice on fire or with the heat of the sun for flavour.
1.Cook the sticky rice in the cooking pot and dry it in the mat.
2.Take out the rice from the cooking pot.
3.Spread it out on the (bamboo mat) with the (bamboo spoon).
4.Mix the Yeast with the cooked sticky rice in right proportion.
5.Now bring the Cylinder Basket made from Bamboo straps, cover it with banana leaf and tie it with a bamboo straps and put it in the middle of the earthen pot.
6.Then with the help of the pan made of Bamboo straps , the mixture of rice and yeast are put into the pot in such a way that Cylinder Basket made from Bamboo straps doesn’t tilt to any side or fall down and filled it to the brim.
7.Then the earthen pot is put on the place where things are kept above the fireplace for about two weeks.
8.In about two weeks , rice beer is ready to serve.
In summer it takes about one to two weeks for the rice wine to be ready wherelese in winter it
takes about a month or two. The best rice wine serve is of atleast seven years which is known as
farmed. The liquid which becomes worms are preserved for long time that they give the best taste.