Rice Wine Starter | 白酒麴

There are two main kinds of rice wine starter– white and red. This is the white kind. This starter is used to ferment 米酒(MǐJiǔ), rice wine or 甜酒釀(TíanJǐuNìang), sweet fermented rice wine. (Also called 酒釀
JǐuNìang , a less alcoholic sweet rice paste/ liquid.)

Rice wine is used in all kinds of Taiwanese cooking- sometimes drinking. “Wine” or 酒(Jǐu, alcohol) in China is usually made with grains instead of fruits. Different types of starter, grains results to different flavor.

Rice Wine Starter

These starters look like little moth balls (probably not the best thing to say about food…) and you only need about 1/2 ball for every 5 cups of sticky rice you want to ferment. This turns into about 2L of rice wine!!

I found my rice wine starter at my local Asian Food store, but there’s always Amazon if you’re nowhere near an Asian store(in that case, you REALLY need to make your own rice wine). I prefer making my own rice wine than buying from a store because sometimes I need a lot of it- plus it’s fun to ferment things and watch the magic happens.

My rice wine is currently fermenting away, will be posting recipe soon and share it with you!!! (I’m fine tuning it… I’m always fine tuning my recipes. )


Here are some names for the starter in Chinese in case you need to compare them to the package (English names are confusing and often says”DRY YEAST”):

酒麴(JǐuQú)

酒餅(JǐuBǐng)

酒餅丸(JǐuBǐngWán)

Rice Wine Starter

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