Fermented grains generally refer to rice wine, also known as fermented grains and sweet wine. In the old society, it was called "Yi". Brewed with glutinous rice, it is the traditional characteristic wine of Han nationality and most ethnic minorities in China. 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.

Extended data:

Efficacy and function of fermented grains;

1. The nutritional components of yellow rice wine are similar to those of yellow rice wine, with lower ethanol content. But it can provide human body with many times more calories than beer and wine.

2. Rice wine contains more than ten kinds of amino acids, 8 of which are indispensable for human synthesis. The content of lysine per liter of rice wine is several times higher than that of wine and beer, which is rare in other nutritious wines in the world, so people call it "liquid cake".

3. Jiangmi is brewed, and the nutrients are more easily absorbed by the human body. It is a good product for middle-aged and elderly people, pregnant women and the infirm. Many places in our country have the custom of sending Jiang rice wine to lying-in women and people who have recovered from serious illness.

4, Jiang rice wine can stimulate appetite, help digestion, warm and cool, tonify deficiency, refresh and relieve fatigue, quench thirst and relieve summer heat, promote blood circulation, moisturize skin and other effects.

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