Interested to learn about different types of Chinese liquor? In this article, we look at 5 most popular types of Chinese alcoholic beverages: from mijiu and huangjiu, to baijiu and kumis. 1. Mijiu, Rice Wine 米酒 mǐjiǔ Mǐjiǔ is an alcoholic beverage made by the fermentation of rice starch that has been converted to sugars. Technically, it’s not ‘wine’ – because it’s not made from sweet grapes and other fruit, so you can call it ‘rice liquor’ if you like. 2. Huangjiu, Mulled Rice Wine 黄酒 huángjiǔ Huángjiǔ is a type of liquor brewed by mixing boiled grains such as rice, glutinous rice or millet. Since it’s not distilled, its alcohol content is not as high as in báijiǔ. 3. Baijiu 白酒 báijiǔ Báijiǔ is a fermented and distilled liquor made from whole grain, most often sorghum. Èrguōtóu 二锅头 is a traditional alcoholic beverage from Beijing. It’s a type of light-aroma báijiǔ made from sorghum. The name “èrguōtóu” means “second distillation”, meant to describe its level of purity. It takes six months to produce! 4. Kumis 马奶酒 mǎnǎijiǔ Mǎnǎijiǔ, or kumis, is a mild alchoholic drink made from fermented mare’s milk. 5. Osmanthus wine 桂花酒 guìhuājiǔ Guìhuājiǔ, or osmanthus-scented wine, is an alcoholic drink, sometimes sweetened, produced from weak baijiu and flavored with sweet osmanthus flowers. Of course, this list can go on and on! There are more regional types of 酒, such as osmanthus-scented wine and Tibetan highland barley wine, as well as variations within each category. |
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