It can be bad, mash is rice wine and it also contains alcohol. Any drink that contains alcohol will get drunk if you eat too much of it and can cause headaches. Depending on the rice wine preparation, the alcohol content in rice wine tends to range from 1% to 15%. It is important to note that it is not recommended to be consumed in excess by infants, pregnant women, and nursing mothers. It is not recommended for people with severe hyperacidity, gastric ulcers, gastric bleeding, or liver disease.

Moromi nutritional value:

1, due to the role of microorganisms, compared with the role of glutinous rice, mash in the content of vitamin B2, vitamin B12, niacin and other B vitamins have been enhanced.

2. Most of the proteins in glutinous rice are insoluble in water (e.g. gluten, alcohol soluble proteins, clear proteins, globulin), and after fermentation, a part of them will be broken down into free amino acids and peptides, which are more favorable for human body to absorb.

Expanded Information

Mash is made from glutinous rice fermented by root molds, and its nutrients have changed. Firstly, the starch as well as other macromolecular sugars in glutinous rice can be decomposed into glucose, fructose, maltose, sucrose, isomaltose and so on. Secondly, some of the starch is broken down into organic acids including lactic acid, acetic acid, citric acid and so on under the action of rhizobium, which increases the acidity of rice wine.

In addition to this, the water-insoluble proteins in glutinous rice are broken down to form amino acids and peptides that are easier for the body to absorb. During the metabolism of root molds, a certain amount of vitamins as well as minerals, such as vitamin B and vitamin E, are produced, all of which enrich the nutrient content of the rice wine as well as enhance its taste.

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