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Mijiu (Chinese: 米酒; pinyin: mǐjiǔ; Wade–Giles: mi-chiu; lit. 'rice wine'), also spelt michiu, is a Chinese rice wine made from glutinous rice, with the alcohol content ranging between 15% and 20% v/v. It is generally clear in appearance with a balanced taste of sweetness and acidity, similar to its Japanese counterpart sake and Korean counterpart cheongju, and is usually drunk warm like sake and cheongju. An unfiltered form of mijiu containing whole rice grains is called jiǔniàng (酒酿) or láozāo (醪糟), with extremely low alcoholic content and often consumed by children. A type of baijiu (Chinese liquor) called rice baijiu (Chinese: 米白酒; pinyin: mǐ báijiǔ) is made via further distillation from mijiu.
Rice wines were first made in ancient China around 1000 BC, and then spread to Korea, Japan, Vietnam and other East Asian countries around the Sinosphere during the height of the Han and Tang dynasties. It had played an important cultural role in historical Chinese life, with prominent poets such as Li Bai being some of the most famous drinkers. Although largely overtaken by the much stronger baijiu since the MongolYuan dynasty, mijiu is still a traditional beverage in parts of southern China and some of the families still follow the custom of homebrewing rice wine. It is sometimes served as an aperitif believed to be beneficial in improving metabolism and skin, and is also frequently mixed with herbs and made into medicinal wines such as snake wine and dit da jow.
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Usage
The traditional way to use mijiu is to boil three bottles and evaporate the alcohol while cooking with the chicken. It is believed that by using this recipe one can help women's rehabilitation wound. Mijiu is also used in Jiuniang which is a dish that consists of the rice wine, rice particles, and sometimes glutinous rice balls.
Bottles of mijiu
A bottle of Chinese cooking mijiu
A bottle of Taiwanese mijiu
