What kind of wine is rice wine? Nutritional value of rice wine

There are differences in rice wine between the north and south regions, so we rarely see it in our daily lives. Generally, rice wine is used for cooking, so it becomes a seasoning. In fact, rice wine can also be drunk as wine, and the history and efficacy of rice wine are also very rich. Generally, rice wine is the oldest wine in China, and it is brewed from grains. It is not easy to get drunk, and the alcohol tolerance is not high. It tastes appetizing and refreshing, and has a refreshing effect.

Huangjiu is a specialty of my country with a history of more than 4,000 years and is one of the oldest alcoholic beverages in the world. The rich wine-making experience of the working people of all generations has brought the quality of rice wine to a relatively high level. Shaoxing wine is the oldest variety of rice wine among my country's famous wines.

There is a history about the origin of rice wine.

During the Spring and Autumn Period, after the Kingdom of Yue was destroyed by the Kingdom of Wu, King Gou Jian of Yue worked hard to become stronger, while King Fu Chai of Wu was warlike and licentious, which led to the depletion of the national treasury, barren farmland, and miserable life of the people. In the 38th year of King Jing of Zhou, Fuchai went to Huangchi (southwest of Fengqiu, Henan) to meet with the princes and prepare to compete for hegemony with the State of Jin. Gou Jian learned that the Wu capital Gusu (Suzhou) was empty, so he decided to raise an army for revenge. The soldiers lined up on the bank of Kuaiji River. Gou Jian said to the elders and fellow villagers who came to see him off, "This time I raise an army to destroy Wu, otherwise I will not return alive." An old man presented several jars of Zhangzhou Shaoxing wine. In order to let the soldiers share the feelings of the people across the country, Gou Jian ordered the soldiers to carry the wine to the upper reaches of the Kuaiji River and pour it into the river. Suddenly, the water of Kuaiji River gave off the aroma of wine. After paying homage to heaven and earth, Gou Jian drank the water of the Kuaiji River with his soldiers.

In the third year of King Yuan of Zhou (473 BC), the Wu army was defeated and Fuchai committed suicide. Gou Jian returned to Yue in triumph, and the king and the people celebrated together and drank meat to wake up. Kuaiji River is also called Zhangjia River. There are springs in the upper reaches of the river and the water flows all year round. In years of drought, all the rivers dry up except this one. Zhang aldehyde was also known as "Yue wine" and was still called this name until the Qing Dynasty.

The process of brewing rice wine is very sophisticated. To make wine, you must first mix hundreds of herbs. On the sixth day of the sixth lunar month, pick wild chrysanthemums, use medicinal dregs (the residue after decocting Chinese herbs), wheat and wine-making yeast (called collected yeast), cook the full-grained wine grains into porridge, put them into a jar together with the yeast, add cold boiled water, seal and ferment, and it will be ready after 40 days of brewing. Usually a coarse sieve or bamboo cover is inserted into the rice to filter the wine, and it can be drunk after boiling. This may be the origin of what the ancients called "sifting wine". The sieved boiled rice wine is bright yellow in color, sweet and fragrant, with a slightly sour and bitter taste. It tastes appetizing and refreshing, and can refresh the mind and make people feel energetic. Drinking rice wine during the wheat harvest season has the effect of cooling off and quenching thirst.