Mijiu

Mijiu is a universal term used to denote basic Chinese rice wine, which is believed to have been the first of its kind that later influenced the immersion of many local varieties throughout Asia. It is made from fermented glutinous rice, and it typically ranges from 12% – 20% ABV.

This clear spirit is usually subtly sweet and is often heated before drinking. Mijiu is also widely used as a cooking wine, and the varieties designated for cooking may be lightly salted. In Taiwan, it is known as michiu.