Rice wine, also known as fermented grains and sweet wine. In the old society, it was called "Yi". Brewed with glutinous rice, it is a traditional specialty wine of Han nationality.

The main raw material is glutinous rice, so it is also called glutinous rice wine. Nine niang is generally called "rice wine" or "sweet wine" in the north. A sweet rice wine is made by mixed fermentation of steamed glutinous rice and Saccharomyces cerevisiae (a special microbial yeast).

Its brewing process is simple and its taste is sweet and mellow. Alcohol content is extremely low, so it is deeply loved by people. China has a long history of brewing wine with high-quality coarse glutinous rice for more than 1000 years. Rice wine has become a daily drink for farmers. Modern rice wine is mostly produced in factories.

Nutritional value of fermented grains;

The wine has a sweet taste and is made by fermenting cooked glutinous rice with medicated wine. Filter out the rice grains and distill them once-rice wine has a certain stamina. Fermented rice did not filter out rice grains, and it was not filtered and purified, so the degree was very low. When it's hot, I eat it as a snack in jiaozi, Noemie. It's a little sour and sweet, and it smells like wine. Southerners mix eggs and milk with fermented wine, which is a postpartum tonic and tastes good.

Rice wine generally refers to the wine brewed from rice. Slightly better rice wine is generally purified by filtration and distillation, which is not sweet and has a heavy wine flavor. More suitable for people who love to drink.

The above contents refer to Baidu Encyclopedia-brewing; Baidu encyclopedia-rice wine