Description
A traditional fermented wine made from millet (Xiaomi) by Taiwan's indigenous people. Cloudy, features natural sweetness and acidity from the koji.
Restaurants serving Millet Wine
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Millet
- Wine yeast
- Water
Instructions
- [Authentic Recipe]
- Steam glutinous millet and cool to room temp.
- Mix in crushed traditional indigenous wine yeast.
- Seal in a ceramic jar for fermentation.
- After
- month, strain the liquid.
- [Stall Service] Served in bamboo tubes or as soda-mixed cocktails at indigenous night market stalls.
Learn more Spice, substitutes, tips
Key spices
Fruity fermented aroma of koji
Substitutes at Japanese supermarkets
Makgeolli (similar flavor but rice-based)
Pairing
Stone-Grilled Boar Meat
Trivia
[Hardcore] Once a sacred wine for indigenous rituals. Now available at tourist spots and night markets. Low ABV with a gentle Amazake-like feel, but beware of overdrinking.
Eating tips & etiquette
[Unique Eating] At indigenous stalls, it's polite to down it from a bamboo cup and enjoy the wild flavor alongside grilled meats!
Allergen
None