Mi Jiu (Chinese Sweet Rice Wine)
お米の甘みがフワッ！中国南部の「透明な甘酒・調理酒」
Description
A brewed liquor of glutinous (or non-glutinous) rice fermented with koji. Shares roots with Japanese Sake (Seishu), but Chinese Mi Jiu features shorter fermentation, lower ABV (under a dozen degrees), and strongly retained natural rice sweetness. Exists in sweet types drunk straight like fruit wine, and 'cooking types' (like Guangdong Mi Jiu) used to deodorize seafood in Jiangnan cuisine.
Classification: Everyone, Alcohol, Rice Wine, Brewed Liquor, Cooking Wine, Refreshing, Sweet, Jiangnan Cuisine
Shops selling Mi Jiu (Chinese Sweet Rice Wine)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Rice(or Glutinous rice)
- Distiller's yeast
- Water
Instructions
- [Typical Uses]
- [Massive Activity as Cooking Wine]: When making Cantonese seafood stir-fries or steamed fish, Shaoxing wine makes it dark and too strongly scented, so this transparent, crisp Mi Jiu is splashed to deodorize.
- Sweet types are chilled and drunk straight like Amazake.
Learn more Substitutes, pairings, tips
Key spices
Less tartness and depth than Japanese Sake、with straight rice sweetness and refreshing transparency
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP 'Cooking Sake' or 'Sweet Junmai Sake'
Pairing
All Seafood Dishes / Bai Qie Ji (Boiled Chicken) / Sweet Desserts
Trivia
If Shaoxing wine is 'brown, heavy broth', Mi Jiu is 'transparent, light broth'. In Cantonese kitchens highlighting raw ingredient color and delicate flavor, bottles of this Mi Jiu line up even more than Shaoxing wine.
Eating tips & etiquette
Cooking 'Guangdong Mi Jiu' sold in Asian stores may contain added 'salt' due to alcohol tax laws, making it extremely salty if drunk straight. ALWAYS check if it's for 'drinking' or 'cooking' before buying.
Allergen
None