Taiwanese rice wine is a traditional alcoholic beverage made from fermented glutinous rice. It is often enjoyed during festivals and special occasions in Taiwan. The brewing process involves steaming the rice, adding a fermentation starter called qu, and allowing it to ferment for several days, resulting in a sweet and slightly tangy flavor. This rice wine is typically served warm and can be enjoyed on its own or used in cooking to enhance the flavor of various dishes. It is an integral part of Taiwanese culture, reflecting the island's rich culinary heritage and social traditions.