Homonym: mijiu (Alcohol)
Mijiu is a traditional Chinese rice wine made from fermented glutinous rice. 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 for drinking during meals or special occasions.
The production of mijiu involves steaming the rice, adding a fermentation starter called qu, and allowing it to ferment for several weeks. This process results in a smooth, slightly sweet beverage that can be enjoyed warm or cold. Mijiu is an important part of Chinese culture and is often served during festivals and celebrations.