Difference between rice wine and mash: production process, different uses, different alcohol content.

1, the production process

Rice wine (rice wine) is made from rice, using sweet wine as the fermentation alcohol, and is usually fermented for about 24 hours in the hot summer. The rice wine we see on the market is usually the liquid obtained after removing the rice dregs from the brewed stock, which is called rice wine.

Mash, on the other hand, is made from glutinous rice and fermented by adding wine curd, which is usually fermented for one night. Most of the mash we see on the market is sold with glutinous rice and wine, and the original pulp is not filtered out separately.

2, the use of different

Rice wine can be drunk, but also can be used as cooking seasoning. Like in the cooking of some soup dishes, or in the cooking of rice, can add some rice wine, can play to the role of dishes to fishy flavor, but also can make the cooking out of the rice more rotten more fragrant. But mash is not suitable for use as a cooking seasoning, or it is likely to affect the taste of dishes, resulting in dishes become too sticky and sweet.

3, the alcohol number is different

From the alcohol number, rice wine (rice wine) alcohol number is higher, generally between 12-15 degrees, mash alcohol number is lower, generally in the 3-8 degrees.