Mash generally refers to rice wine, also known as wine brew, sweet wine. In the olden days, it was called "sweet wine". Brewed from glutinous rice, it is a traditional specialty wine of the Han Chinese and most ethnic minorities in China. The main ingredient is river rice, so it is also called river rice wine.

Jiuzhu is usually called "rice wine" or "sweet wine" in the north. It is a sweet rice wine made by fermenting steamed rice (glutinous rice) with jiuyeo (a special kind of microbial yeast).

The brewing process is simple and the flavor is sweet and mellow. The alcohol content is very low, so it is very popular among people. China's use of high-quality brown glutinous rice winemaking, has been more than a thousand years of long history. Rice wine has become the daily drinking beverage of farmers. Modern rice wine is mostly produced in factories.

Expanded Information:

Effects and Functions of Mash:

1. Rice Wine Nutritional composition is similar to yellow wine, low ethanol content. But it can provide the body with many times more calories than either beer or wine;

2. Rice wine contains more than ten kinds of amino acids, eight of which are not synthesized by the human body but are necessary. Lysine content per liter of rice wine than wine and beer to be several times higher for the world's other nutritional alcohol in the rare, so people call it "liquid cake";

3, rice after brewing, nutrients are more easily absorbed by the human body, is the middle-aged and old people, pregnant and lactating mothers and the body of weak people to replenish the blood of the best products. Many places in our country have the custom of consuming Jiangmai wine to the mothers who are sitting on the moon, and those who have recovered from serious illnesses.

4, Jiangmai wine can promote appetite, help digestion, warm and cold to make up for the deficiency, refreshing and relieving fatigue, quench the thirst of summer, promote blood circulation, moisturizing and other effects.

Baidu Encyclopedia - Rice Wine