1. raw materials and technology: fermented glutinous rice or rice is fermented by distiller's yeast (a special microbial yeast), and the fermentation time is generally short. The main raw material of mash is glutinous rice, which is fermented by sweet wine koji for a long time In the production process, fermented grains are the dregs produced in the process of brewing fermented grains, which contain a lot of nutrients and enzymes.
2. Taste and mouthfeel: Jiuniang is a sweet wine with mellow and sweet taste. But the mash tastes sweet and sour, and has a certain wine aroma.
3. Alcohol: The alcohol content of the wine is generally between 5% and 8%. But the alcohol content of mash is relatively low.
4. Usage: Because the mash is mellow and sweet, it is suitable for all kinds of dessert foods. Mashed potatoes are usually used as jiaozi or other cooking spices.