A cheap rice cooking wine splashed into sesame chicken, braises and postpartum soups. It was a Japanese-era monopoly product; a 2002 WTO tax rise sent prices soaring and triggered hoarding and bootlegging until the duties were cut back.
It is a state-derived commercial product built on distilled ethanol, and distilling spirits without a licence is a criminal offence.
What goes into it
- rice
- a starter culture
- distilled ethanol, in the modern blended version
- water
How it is made
Rice is fermented with a starter into a mash and pressed, and — in the standard cooking version — blended with distilled ethanol to a set strength. The whole product is engineered for cooking rather than drinking: cheap, consistent and strong enough to carry flavour, which is why the tax change in 2002 was such a domestic upheaval.
How long it takes: days to ferment and blend; no ageing
How it is eaten
Splashed into sesame oil chicken, braises and the month-long postpartum diet.
History
A Japanese-era monopoly product; a 2002 WTO tax rise sent prices soaring and triggered hoarding and bootlegging until duties were cut back.
Frequently asked questions
What is Michiu?
Michiu is a wine & spirit from Taiwan: cheap rice cooking wine splashed into sesame chicken, braises and postpartum soups. A Japanese-era monopoly product; a 2002 WTO tax rise sent prices soaring and triggered hoarding and bootlegging until duties were cut back.
How is Michiu made?
Rice is fermented with a starter into a mash and pressed, and — in the standard cooking version — blended with distilled ethanol to a set strength. The whole product is engineered for cooking rather than drinking: cheap, consistent and strong enough to carry flavour, which is why the tax change in 2002 was such a domestic upheaval. It takes days to ferment and blend; no ageing.
Can I make Michiu at home?
No, and the atlas gives no method for it. It is a state-derived commercial product built on distilled ethanol, and distilling spirits without a licence is a criminal offence.
What goes into Michiu?
Rice, a starter culture, distilled ethanol, in the modern blended version, water.
How is Michiu eaten?
Splashed into sesame oil chicken, braises and the month-long postpartum diet.
