Hakka glutinous rice wine, as far as northerners are concerned, is not wine, but a drink. Just drinking is not enough, there is no strong alcohol of liquor, no fragrance of Maotai national wine, and no coolness of Erguotou. There are no seats in the north, but they live in Hakka Mountain.
Glutinous rice wine, also called water wine, is relatively another kind of old wine brewed with glutinous rice. That wine is as light as water and delicious. The production of glutinous rice wine is very simple, and women in Hakka mountain villages can brew it, which is a unique skill of Hakka women. Brewing is a woman's business. There are no women in Hakka mountain villages who can't make wine unless they are born with dementia or mental retardation. Whether you can run a house well depends largely on whether you can brew good wine, which is praised by the villagers.
In winter, people in Hakka mountain villages are busy preparing wine. Wash the jar, measure out the glutinous rice, pick firewood, go to the market to buy red koji, carefully choose a good day, soak the glutinous rice in a bucket for three or two hours, then pour it into an electric cooker, put it on the fire, steam the glutinous rice, pour it into a sieve to cool, mix with distiller's yeast, pour it into the jar, let it ferment to dew, and add cold water.
Hakka people make wine, just like holding a grand wedding, and there are many taboos. For example, if you can't say unlucky things, you should offer a bowl of glutinous rice to worship your ancestors and give some glutinous rice to your neighbors. Until the glutinous rice was poured into the jar and covered tightly, and then the next day, I waited for the wine in the jar to ferment. As long as I listen carefully for a month, I can hear the beating sound in the wine jar, like the singing of an elf, and the wine is overflowing.
Hakka people drink big bowls and glutinous rice wine. Three bowls and two bowls are not drunk. If you compete with northern men, you can also use glutinous rice wine, but it can also make people drunk for three or two days. After waking up, my stomach is still full of rich wine fragrance, leaving the sweetness of rice wine. When you are happy, warm half a pot and pour it slowly. I don't know how much melancholy there is in the rich bouquet.
There must be wine on holidays. There is a Hakka proverb: men drink the first month and women drink the month (having children). That is to say, in the first month, men can drink as much as they like, and soak in wine all the first month, while women who rarely drink wine usually use rice wine to nourish their bodies and regulate their blood vessels during childbirth. A few glasses of wine will make you feel high and away from the world of mortals.
Hakkas brewing rice wine is a very simple folk custom, just like the Spring Festival season, which circulates year after year. Even if people don't drink, they should pour a jar to entertain guests. If there is no wine, no matter how rich the dishes are, they will lose their warm atmosphere.
There are many wine markets now, and the famous wines are dazzling, but glutinous rice wine is still favored by Hakkas. Every winter, sweet wine still permeates the mountain village, revealing a feeling of nostalgia.
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