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- Mijiu abstract "Mijiu (Chinese: 米酒; pinyin: mǐjiǔ; Wade–Giles: mi-chiu; literally: "rice wine") is Chinese rice wine made from glutinous rice. As a fermented beverage, it is categorized as a form of huangjiu. It is generally clear and somewhat sweet, like its Japanese counterpart sake. Its alcohol content ranges between 12% and 20%. Rice wine was made around or before 1000 B.C. by ancient Chinese and then spread to Japan and other countries. Since then, it has played an important role in Chinese life. In most of the Chinese supermarkets there are various kinds of rice wine. It’s such a traditional beverage to the Chinese that some of the families now still keep the custom of making rice wine by themselves. All the material that’s needed to make rice wine is sticky rice, Chinese yeast and clean water. After the ferment, it contains several kinds of vitamins and amino acids. It can also serve as an appetizer. The main function of rice wine includes improving metabolism and protecting skin.Mijiu is usually drunk warm, like the Japanese sake, and is also used in cooking. The cooking mijiu available in Asian grocery stores is generally of a lower quality, and often contains added salt to avoid alcohol tax. Mijiu is produced in both China and Taiwan.Some varieties are of extremely low alcoholic content and consumed by children.A potent distilled spirit called rice baijiu (米白酒; pinyin: mǐbáijiǔ) is distilled from mijiu.An unfiltered form of Chinese rice wine containing whole glutinous rice grains is called jiǔniàng or láozāo.".
- Mijiu thumbnail Mijiubottle.jpg?width=300.
- Mijiu wikiPageExternalLink basil-chicken-three-cup-chicken.
- Mijiu wikiPageID "10059117".
- Mijiu wikiPageLength "2309".
- Mijiu wikiPageOutDegree "20".
- Mijiu wikiPageRevisionID "668236309".
- Mijiu wikiPageWikiLink Asian_supermarket.
- Mijiu wikiPageWikiLink Category:Chinese_alcoholic_beverages.
- Mijiu wikiPageWikiLink Category:Chinese_wine.
- Mijiu wikiPageWikiLink Category:Rice_drinks.
- Mijiu wikiPageWikiLink Cheongju_(wine).
- Mijiu wikiPageWikiLink China.
- Mijiu wikiPageWikiLink Chinese_cuisine.
- Mijiu wikiPageWikiLink Edible_salt.
- Mijiu wikiPageWikiLink Glutinous_rice.
- Mijiu wikiPageWikiLink Huangjiu.
- Mijiu wikiPageWikiLink Jiuniang.
- Mijiu wikiPageWikiLink Rice_baijiu.
- Mijiu wikiPageWikiLink Rice_wine.
- Mijiu wikiPageWikiLink Sake.
- Mijiu wikiPageWikiLink Salt.
- Mijiu wikiPageWikiLink Taiwan.
- Mijiu wikiPageWikiLink File:Mijiubottle.jpg.
- Mijiu wikiPageWikiLinkText "Mijiu".
- Mijiu wikiPageWikiLinkText "mijiu".
- Mijiu wikiPageWikiLinkText "rice wine".
- Mijiu hasPhotoCollection Mijiu.
- Mijiu l "rice wine".
- Mijiu p "mǐjiǔ".
- Mijiu w "mi-chiu".
- Mijiu wikiPageUsesTemplate Template:Alcoholic_beverages.
- Mijiu wikiPageUsesTemplate Template:Chinese_alcoholic_beverages.
- Mijiu wikiPageUsesTemplate Template:Citation_needed.
- Mijiu wikiPageUsesTemplate Template:Unreferenced.
- Mijiu wikiPageUsesTemplate Template:Zh.
- Mijiu subject Category:Chinese_alcoholic_beverages.
- Mijiu subject Category:Chinese_wine.
- Mijiu subject Category:Rice_drinks.
- Mijiu hypernym Wine.
- Mijiu type Article.
- Mijiu type Beverage.
- Mijiu type Company.
- Mijiu type Article.
- Mijiu type Beverage.
- Mijiu type Dish.
- Mijiu comment "Mijiu (Chinese: 米酒; pinyin: mǐjiǔ; Wade–Giles: mi-chiu; literally: "rice wine") is Chinese rice wine made from glutinous rice. As a fermented beverage, it is categorized as a form of huangjiu. It is generally clear and somewhat sweet, like its Japanese counterpart sake. Its alcohol content ranges between 12% and 20%. Rice wine was made around or before 1000 B.C. by ancient Chinese and then spread to Japan and other countries. Since then, it has played an important role in Chinese life.".
- Mijiu label "Mijiu".
- Mijiu sameAs Mijiu.
- Mijiu sameAs Mijiu.
- Mijiu sameAs Mijiu.
- Mijiu sameAs m.02q0gy6.
- Mijiu sameAs Q3364926.
- Mijiu sameAs Q3364926.
- Mijiu wasDerivedFrom Mijiu?oldid=668236309.
- Mijiu depiction Mijiubottle.jpg.
- Mijiu isPrimaryTopicOf Mijiu.