Choujiu
Choujiu is a type of Chinese fermented alcoholic beverage brewed from glutinous rice.It is very thick and has a milky white color, which is sometimes compared to jade.photo Fermentation is carried out by a combination of the fungus Aspergillus oryzae, which converts the rice starches into fermentable sugars, and yeast, which converts the sugars into alcohol.Varieties of lactic acid bacteria are also commonly present in the fermentation starter.[1][2] In ancient times, choujiu was referred to as láolǐ (醪醴) or yùjiāng (玉浆).Doburoku (どぶろく / 濁酒) is the Japanese equivalent of choujiu, and in Korea gamju and makgeolli are similar.