Family recipe for rice wine

Follow these instructions, passed down from Hakka generations, for brewing traditional yellow rice wine.

Ingredients:
1. Polished glutinous rice 10 Kg
2. Rice wine (Zhanjiang rice wine or common stock rice wine) 12.5 Kg
3. Brewers yeast (ground into powder) 0.15 Kg
4. Red Koji (stale rice grain fungi) 0.25 Kg
5. Water
One clay 25 liter vat
Process:
1. Clean the vat and allow to thoroughly dry.
2. Rinse and drain rice with clean water.
3. Put the rice in huge wok (guo), pour hot water to cover rice. Boil for 20 minutes.
4. Stir the rice to loosen up.
5. Allow to cool to 20 °C.
6. Pour a layer of rice into clay vat, lightly tamp it down.
7. Cover rice with a layer of yeast and Koji.
8. Repeat this until the ingredients fill 4/5 of the vat. (do the math prior to the process)
9. Pour the rice wine into the vat until filled.
10. Seal the vat with plastic cover and cord.
11. Allow to stand for 6 months.
12. Remove cover, and spoon small amount of ingredients into a cloth. Wring cloth over
the vat, until ingredients are dry. Discard ingredients. Continue process until all
ingredients are removed from the vat.
13. Let stand for one day.
This brew contains many amino acids, vitamins and other nutrients. Some prefer to drink the wine from the vat. Others prefer to bottle the wine.