Tujia osmanthus rice wine
2023-11-10
Each step of the process, including rice washing, yeast mixing, fermentation, jar filling, aging, and more, must be meticulously done.
All of this relies on the accumulated experience of master brewers throughout their lives.
First, the glutinous rice is soaked in clear spring water for approximately two hours. After draining the water, it is then cooked over a large fire for half an hour to serve as the base for a good jar of wine.
The wine yeast, freshly picked osmanthus flowers, and glutinous rice are fermented together. Only in this way can the wine have a rich fragrance and a sweet taste.
The yeast used is a traditional plant-based yeast passed down through generations, whose recipe has been improved by local farmers.
After mixing the ingredients evenly and sealing them in a jar, brewers will poke a few small holes on the sealed cover. The jar is covered with a quilt to await fermentation (Tujia people often place a layer of thick straw beneath the quilt).
The duration of fermentation depends greatly on the ambient temperature. Skilled artisans judge the required fermentation period based on the temperature, aiming for the perfect fermentation that results in a refreshing and lingering taste.
With a sip, the wine feels clear, mellow, and reminiscent of autumn winds brushing over the lips and teeth. The aroma of the wine dances on the tongue, and the sweetness of the osmanthus fills the heart.
