Mǐ jiǔ (rice wine) is a traditional fermented alcoholic beverage made from glutinous rice, yeast, and water. The character 米 means 'rice'—the primary ingredient—and 酒 means 'alcoholic drink' or 'wine,' indicating its category. Unlike distilled spirits, mǐ jiǔ is typically low-alcohol (around 15–20% ABV), slightly sweet, cloudy, and often served warm or at room temperature.

This drink holds cultural significance across China, especially in southern provinces like Jiangsu, Zhejiang, and Guangdong, where it’s enjoyed during festivals, family meals, or as a cooking ingredient (e.g., in braised dishes or dumpling fillings). It’s also valued in traditional Chinese medicine for its perceived warming properties and digestive benefits. Though sometimes called 'rice wine,' it’s technically closer to a mild, unfiltered rice beer or sake-like brew—not to be confused with baijiu (a strong distilled spirit).