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Mijiu (Chinese: 米酒; pinyin: mǐjiǔ; Wade–Giles: mi-chiu; lit. 'rice wine'), also spelled michiu, is a Chinese rice wine made from glutinous rice, with the alcohol content ranging between 15% and 20% v/v. It is generally clear in appearance with a balanced taste of sweetness and acidity, similar to its Japanese counterpart sake and Korean counterpart…
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rice wine chinese alcohol also made cooking content often southern china baijiu production sake cheongju huangjiu pinyin liquor taiwan glutinous
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Mijiu | Alcohol by volume | 15%-20% | 1.00 | infobox |
| Mijiu | Colour | Clear | 1.00 | infobox |
| Mijiu | Ingredients | Glutinous rice | 1.00 | infobox |
| Mijiu | Origin | China, East Asia | 1.00 | infobox |
| Mijiu | Proof (US) | 30-40 | 1.00 | infobox |
| Mijiu | Related products | Huangjiu, jiuniang, sake, cheongju | 1.00 | infobox |
| Mijiu | Type | Rice wine | 1.00 | infobox |
| Li Bai being some of the most famous drinkers | instance of | with prominent poets | 0.80 | text |
| snake wine | instance of | It is sometimes served as an aperitif believed to be beneficial in improving metabolism and skin and is also frequently mixed with herbs and made into medicinal wines | 0.80 | text |
| dit da jow.Today | instance of | It is sometimes served as an aperitif believed to be beneficial in improving metabolism and skin and is also frequently mixed with herbs and made into medicinal wines | 0.80 | text |
| mijiu is mainly produced | instance of | It is sometimes served as an aperitif believed to be beneficial in improving metabolism and skin and is also frequently mixed with herbs and made into medicinal wines | 0.80 | text |
| consumed in southern Mainland China | instance of | It is sometimes served as an aperitif believed to be beneficial in improving metabolism and skin and is also frequently mixed with herbs and made into medicinal wines | 0.80 | text |
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