Sweet Rice Wine (Jiu Niang)

Sweet rice wine jiu niang

This is very similar to making Japanese sake, except the Chinese eat the rice with the wine typically as a hot or cold soup. You can sometimes find Jiu Niang pre-made at Chinese supermarkets in the refrigerated section, but making this at home is very easy and will last a long time in the refrigerator.


All Ingredients

3 cups (660g) glutinous rice
1 packet (5g) wine yeast
1 tbsp (8g) all-purpose flour


  1. Soak the rice in water overnight, 8-12 hours. 12 minutes
  2. Drain the water, cover the rice with just enough water, and place in a rice cooker to cook for 30-45 minutes. about 1 hour
  3. Allow the rice to cool for 30-60 minutes. You don't want to kill the wine yeast by adding it to hot rice. about 1 hour
  4. With sterile chopsticks, add cold water one tablespoon at a time to break up the rice kernels. 1 minute
  5. Add the wine yeast to the rice and mix thoroughly. 1 minute
  6. Sprinkle the all-purpose flour on top and make a hole in the center of the rice. 1 minute
  7. Place the rice, covered, in a warm place (about 75F degrees) in the house and allow it to ferment for 2-3 days. You will start to see alcohol in the center hole you made. 3 days
  8. Once ready, store in the refrigerator and consume within a month. 1 minute
Sweet rice wine jiu niang  ndata