How to Make Fermented Sticky Rice Wine

Fermented sticky rice wine is a drink that merges two principal staples of many Asian cuisines. The ancient tradition of making it originates from the Chinese in the sub-provincial city of Xi-an, where it is produced as choujiu.Rice wine is an alcoholic beverage that is created from a fermentation process which converts rice starch into sugar. Because the drink is brewed from grain instead of fruit, it is more akin to beer than wine. Not surprisingly, rice wine is prevalent throughout East and Southeast Asia, and each culture has its own rendition of the beverage. To name a few specialties, there's Shaoxing wine from China, makgeolli from Korea and tapuy from the Philippines. But the most popular rice wine is probably Japanese sake, a drink that is recognized throughout the Western world.Like rice wine, sticky rice is another Asian food specialty. Also known as glutinous rice, sticky rice is a short-grain rice that develops a glue-like consistency when cooked. It is available in white- and rust-colored grains, and it serves as the basis for a range of sweet and savory dishes.Fermented sticky rice wine, or more formally choujiu, can be brewed at home in a few days. The thick, milky alcohol can be enjoyed with a meal or by itself.