Glutinous Rice Wine

Tung Kiang glutinous rice wine This golden or brown Hakka wine, made by fermenting cooked glutinous rice with wine yeast, tastes sweet and mellow with nutty, fruity overtones, like a cream sherry or tawny port. Drink as a beverage or cook with chicken to make a restorative tonic for new mothers after childbirth. Store airtight at room temperature. Use cream sherry or tawny port as an alternative.