Chhaang is a traditional rice wine of Nepal and resembles to the taste of Makgeolli in Korea. It is produced by mixing wheat and rice for fermentation, which gives the product its unique, milky off-white appearance and light sweetness.
Makgeolli is unfiltered and contains high levels of lactic acid and lactobacillus bacteria, 500 times the level in yogurt and dietary fiber.
This helps to aid digestion, improve immune function and slow the ageing process.
