Mijiu

A bottle of Taiwanese cooking mijiu

Mijiu (Chinese: 米酒; pinyin: mǐjiǔ; Wade–Giles: mi-chiu; literally "rice wine") is a variety of Chinese wine made from rice. As a fermented beverage, it is categorized as a form of huangjiu. It is generally clear and somewhat sweet, like its Japanese counter-part sake. Its alcohol content ranges between 12% and 20%.

Mijiu is usually drunk warm, like the Japanese sake, and is also used in cooking. The cooking mijiu available in Asian grocery stores is generally of a lower quality, and often contains added salt. Mijiu is produced in both China and Taiwan.

Some varieties are of extremely low alcoholic content and consumed by children.^{[citation needed]}

A potent distilled spirit called rice baijiu (米白酒; pinyin: mǐbáijiǔ) is distilled from mijiu.

An unfiltered form of Chinese rice wine containing whole glutinous rice grains is called jiuniang or laozao.

See also

• Sake
• Cheongju (wine)
• Rice wine
• Rice baijiu