The degrees of rice wine generally range from 1 to 6 degrees.

Because rice wine is made using short-term fermentation of glutinous rice and sweet wine curds, the alcohol content of most rice wines is really not that high, usually around 1~2%. Korean rice wine has a slightly higher alcohol content of about 6%. Generally speaking, the degrees of rice wine are not very high.

Factors affecting the degree of rice wine

The degree of rice wine has a lot to do with the temperature and the length of fermentation time. The longer the fermentation time and the higher the temperature, the higher the degree. The shorter the fermentation time and the lower the temperature, the lower the degree. If there is still a sweet flavor, it means that the fermentation is incomplete, the time is not enough or the yeast has become inactive; if there is no sweetness at all, it means that the sugar content of the fermentation liquid was not high in the first place.