Huangjiu is a type of Chinese rice wine most popular in the Jiangnan area. Huangjiu is brewed by mixing steamed grains including rice, glutinous rice or millet with qū as starter culture, followed by saccharification and fermentation at around 13–18 °C (55–64 °F) for fortnights. Its alcohol content is typically 8% to 20%.
A glass of Shaoxing wine, a variety of huangjiu
An example of the Huadiao jiu
A dessert made of Nu'er hong and Kuei Hua Chen Chiew Cocktail Jelly
Bottles of Shaoxing wine (绍兴酒)
Rice wine is a generic term for an alcoholic beverage fermented from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch, during which microbes enzymatically convert its starches to sugar. Sake in Japan, Mijiu in China, and Cheongju and Makgeolli in Korea are some of the most notable types of rice wine.
Bottles of Sombai Cambodian infused rice wines