Baidu Encyclopedia says that rice wine is from the south, so why do Koreans also have rice wine, which is different from the south?

The "rice wine" in the south, also called mash, is a dessert with an alcohol content of only 1~2%. It doesn't eat to get drunk. It's not wine, but rice wine. Korean rice wine, also known as margarita, is a low-alcohol wine with an alcohol content of over 6%. You'll get drunk.

Method of making Korean rice wine: 1. Wash 5000 grams of glutinous rice with clear water, soak it for 1 hour, then pour it into a basket (the bamboo used for rice washing in the south looks like a dustpan in the north) and drain it. 2. Spread gauze in the steamer, pour the drained glutinous rice on it, steam it with high fire for 1 hour, then pour it into the basin, and when the rice temperature is reduced to 20℃-40℃ with an electric fan (depending on the kind of distiller's yeast, the origin of glutinous rice is different, even the latitude and temperature will be different), then pour a proper amount of cold boiled water into the basin and stir it evenly by hand. Grind the distiller's yeast into powder, put it in the pot and stir it again. 3. Pour the stirred glutinous rice into the jar, dig a small nest in the middle by hand, and then add a little cold water to the remaining distiller's yeast powder and sprinkle it on the surface of the rice. Then cover the jar tightly with a wooden cover, wrap it with cotton wool, and put it in the grass nest. It will become mash in 3 days. Product features: this product has many juices, full granules and sweet and mellow taste.

Method of making southern rice wine: 1. Soak glutinous rice for about two or three hours. 2. Drain water and rinse with clear water. Step 3 steam it. 5. Mix the wine powder with cold boiled water. 6. Mix the wine powder and rice evenly and stir repeatedly by hand. In short, it must be mixed evenly. 7. Finally, wrap it, press it, and dig a hole in the middle, a little deeper.