What's the difference between rice wine and mash?

Distiller's grains, alias red distiller's grains, fermented grains, dregs, etc. , is the residue left after brewing rice, wheat, sorghum, etc. In some places, people call distiller's grains distiller's grains. Distiller's grains, also known as sweet wine, as a special food in some provinces of China, are deeply loved by local people.

There is no difference between rice wine and mash, the same thing, but different aliases. Rice wine, mash, distiller's grains, sweet rice wine, sweet rice wine, glutinous rice wine, glutinous rice wine and mash wine are all flavor foods made from glutinous rice or rice by yeast fermentation. They are rich in carbohydrates, protein, B vitamins, minerals and so on. , is an indispensable nutrient for the human body.

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Liqueur is made by mixing colorless spirits, brandy, gin or other distilled liquor with fruits, flowers, plants or pure fruit juice squeezed from these raw materials and other natural materials, and then distilling. Filtering and soaking are the most important processes in the production of sweet wine, and distillation is an essential process.

In ancient times, sweet wine, whether brewed with fruit or grain, was divided into floating juice and turbid juice. The sweet wine produced in the Tang Dynasty still contains many impurities, so it must be squeezed and filtered before drinking. In the poem "Nanjing Hotel Parting" written by Li Bai in the Tang Dynasty, the phrase "A gust of wind comes, bringing catkins, adding fragrance to the shop, and black-bone chicken pressing wine to persuade customers to taste" is a proof (from Huang Xianfan's "A Preliminary Discussion on the Interpretation of Ancient Books").