Milk wine - Nyushu

Japanese: 乳酒 - にゅうしゅ

<br /> An alcoholic drink made from the milk of livestock such as cow's milk, horse's milk, and sheep's milk. The lactose contained in the milk is fermented by yeast, producing a small amount of alcohol in the fermented milk. It often has a slight effervescence due to the carbon dioxide gas produced during fermentation. It was originally made by nomadic peoples as part of various processes to improve the shelf life of milk, or as a nutritious drink, and is consumed daily by children as well. Well-known examples include kefir from the Caucasus region and kumis from Central Asia. In addition, alcoholic drinks with a slightly higher alcohol content are also made by distilling this fermented milk.

Source: Kodansha Drink Dictionary Information

Japanese:

牛乳、馬乳、羊乳などの家畜の乳からつくる酒。乳に含まれる乳糖が酵母によって発酵し、発酵乳に微量のアルコールが生じたもの。発酵時に生じる炭酸ガスによって微発泡性を有することが多い。元来は遊牧民族が乳の保存性を高めるさまざまな加工の一環として、あるいは、栄養価の高い飲料としてつくるもので、日常的に、また子どもも飲む。コーカサス地方のケフィアや中央アジアのクミスなどが知られる。このほか、この発酵乳を蒸留してややアルコール度の高い酒もつくられる。

出典　講談社飲み物がわかる辞典について　情報

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