The alcohol content of yellow rice wine is generally 14%-20%, while beer marked with 1 1 degree or 12 degree usually refers to maltose degree, and the actual alcohol content of beer is only about four degrees.

Yellow rice wine is made from glutinous rice in the south and millet and millet in the north, and its general alcohol content is 14%-20%, which belongs to low-alcohol brewing wine. Yellow rice wine is nutritious and contains 2/kloc-0 amino acids, including several unknown amino acids. However, the human body cannot synthesize by itself, and must rely on food to ingest 8 essential amino acids. Yellow rice wine is therefore called "liquid cake".

Extended data:

According to the raw materials and koji

yellow rice wine

Wine and wheat koji are used as saccharifying agent and starter. Mainly produced in southern China.

Xiaomi rice wine

Bran koji made by Aspergillus oryzae was used as saccharifying starter. Mainly produced in northern China.

Rice wine

It is an improved yellow rice wine, with Mitraga yeast as saccharifying starter. Location: Jilin, China, Shandong and Xiangyang, Hubei.

Monascus yellow rice wine

Using glutinous rice as raw material and red yeast as saccharifying starter. Location: China, Fujian and Zhejiang.

Baidu encyclopedia-yellow rice wine