Mijiu is a traditional Chinese rice wine made from fermented glutinous rice, water, and a fermentation starter called qu. It has a sweet flavor and a low alcohol content, typically ranging from 8% to 20%. Mijiu is often used in cooking, as well as enjoyed as a beverage during meals or celebrations. This rice wine is commonly served warm or at room temperature and is popular in various regions of China. It is sometimes compared to sake, the Japanese rice wine, but has distinct characteristics and production methods. Mijiu is also used in traditional Chinese medicine for its supposed health benefits.