Tasting Millet Wine in Eastern Taiwan – A Guide to the Indigenous Local Alcohol

Many tourists visiting Taiwan look forward to enjoying drinks like Taiwan Beer or bubble tea, but Taiwan actually has fascinating local beverages that only insiders know about. In this article, I’ll introduce you to “millet wine” (小米酒/Xiaomijiu), a traditional alcoholic drink I discovered in eastern Taiwan.

What is Millet Wine?

Millet wine is a traditional alcoholic beverage that Taiwan’s indigenous peoples have been brewing since ancient times. “Millet” refers to foxtail millet grains, and the distinctive flavor created from this humble grain is the wine’s defining characteristic. It’s particularly popular in eastern Taiwan and holds an important position in the cultures of indigenous groups like the Amis and Bunun tribes.

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As a sacred wine indispensable for rituals and ceremonies, millet wine has been passed down through generations among indigenous peoples. Made from millet rather than rice, its brewing process creates a completely different flavor profile from conventional rice wine. The characteristic nutty aroma of millet combined with subtle sweetness creates a taste experience that can only be enjoyed in this region.

A Surprising First Encounter in Taitung City

My first encounter with millet wine happened at a bar in Taitung City. I had heard this establishment was known for its unique cocktails made with millet wine, but before trying their original cocktails, I decided to taste the millet wine itself straight to understand the base ingredient.

My first impression of the millet wine poured into the glass was shocking. It tasted like the best combination of Japanese doburoku and Korean makgeolli, with the distinctive nutty flavor of millet spreading throughout my mouth. Rich yet fruity, with characteristic natural effervescence. I even detected flavors similar to the traditional Arabian fermented drink “Sobia” (though Sobia is non-alcoholic).

The alcohol content is not low at all—just a small amount brings a pleasant buzz. Particularly noteworthy is the sediment at the bottom of the glass. When tasted, a powerful sweetness created by fermentation spreads in your mouth, along with alcohol’s characteristic burning sensation, creating an otherworldly delicious experience.

Reuniting with Millet Wine in Hualien: Diverse Varieties at Dongdamen Night Market

After my impressive encounter in Taitung, I had to abstain the next day as I was driving, but finally had the opportunity to enjoy millet wine again upon arriving in Hualien City. During the drive to Hualien, I had to resist numerous temptations from restaurants and indigenous villages offering millet wine samples. By the time I finished the day’s drive, my mind was completely fixated on millet wine.

Dongdamen Night Market, with its relaxed atmosphere distinct from Taipei’s hustle and bustle, features numerous shops offering millet wine. At one such shop, I was approached by a cheerful shopkeeper who offered me tastings of three varieties.

Yilahu Millet Wine: Well-balanced and light. Features the simple sweetness of millet, recommended for beginners

Milaiwang Dama Millet Wine (guessing from the label as I’m unsure of the exact name): Fruity flavor with clean sweetness. Perfectly balanced nutty millet flavors with complex fermentation notes

Milaiwang Princess Millet Wine: Impressive refreshing acidity. The natural sweetness and acidity of millet harmonize beautifully

After tasting, I chose the Dama millet wine. Served in a plastic cup filled with ice, I decided to enjoy it leisurely in the grassy area adjacent to the night market.

The Diverse Appeal of Millet Wine

What’s fascinating about millet wine is that despite all being made from the same millet base, each brand has its own distinct personality. The varieties range from light types enjoyed like sours to rich versions savored slowly like doburoku. Even someone like myself, who often struggles to detect subtle differences in sake, can easily appreciate the distinct characteristics of each millet wine.

This is likely due to different brewing methods by region and producer, varying millet varieties, and different aging periods. Truly, these wines represent the crystallization of eastern Taiwan’s rich nature and brewing techniques passed down through generations.

All the millet wines I tasted this time had light, clean flavors. Adding ice mellows the alcohol’s edge, making them more approachable. They paired excellently with strawberry candy I bought at the night market, demonstrating how these wines can be enjoyed in different ways when combined with sweets.

Precautions When Enjoying Millet Wine

• The alcohol content is relatively high, so moderate consumption is advised if you’re driving the next day
• Flavors vary by brand, so it’s worth sampling several to find your favorite
• Try it straight first before adding ice, as this changes the flavor profile
• Those with millet allergies should exercise caution

Column: Enjoying Millet Wine in Taipei

Good news for those who can’t make it to eastern Taiwan: millet wine is recognized as a traditional Taiwanese alcohol and is available in major cities like Taipei. You can find several brands at market liquor stores or tourist souvenir shops.

However, the eastern region does have its unique appeal. The number of available brands is overwhelming, and your chances of encountering more authentic millet wine are much higher. I personally haven’t found a millet wine as rich as the doburoku-like variety I tasted in Taitung anywhere else. I’m already planning another trip east to search for unique local flavors.

That said, starting with millet wine in Taipei is certainly an option. If its charm captivates you, then plan a trip to the east. A deeper world of millet wine surely awaits you there.