Rice Wine Rice

Made in Hong Kong natural supplements
After a month of natural fermentation, the brown glutinous rice is sweet with a sour and wine aroma. It has a chewy texture when eaten. It is a unique taste of Wai Village. Purely natural, hand-brewed, no preservatives. Containing active probiotics and enzymes, its nutritional value and quality are superior to those of ordinary rice wine or glutinous rice wine.

Rice grains are treasure
[Original Culture] Huangjiu Niang uses the most nutritious brown glutinous rice from Chishang Township, Taitung. The water quality in the production area is pure and pollution-free, and its excellent quality is famous throughout Taiwan.

Coarse glutinous rice retains the bran layer and intact germ, and is rich in trace elements and dietary fiber. During the one-month natural fermentation process, the nutrients are degraded into fine molecules, which are easier to be absorbed by the human body and have significant effects in replenishing qi and blood.

The older the product, the better the effect.
Contains active probiotics and enzymes for continuous and slow fermentation. The longer the wine is stored, the darker the color, the mellower the aroma, and the more significant the effect.

How to eat
1. Cooking
The rice grains are beige to dark brown in color and have a chewy texture when eaten, with a slight aroma of rice bran. Can be cooked with food, such as meat, seafood, vegetarian food.

2. Cured meat
Rice wine contains natural enzymes, which can marinate meat and improve its quality.

Color change of rice wine rice wine
storage method
Dry at room temperature, scoop out with a dry spoon, avoid being exposed to water or direct light, no need to refrigerate.

The longer the wine is stored, the darker the color, the more mellow the aroma, the more significant the effect, and it can be stored for a long time. Darkening or uneven color is a natural aging phenomenon, please feel free to enjoy it.