In January the TTWC came out with 120-proof cooking wine with 5 % added salt; if you dilute it with two parts water to one part wine, the alcohol content comes out the same as that of old red label, while the salt content comes down to only 1.66 %. This is sure to become the new choice for businesses that use large volumes of rice wine.
有鑒於此，臺灣菸酒公司在一月初推出了六十度的加鹽料理米酒，含有百分之五食鹽的六十度料理酒，稀釋三倍後，等於過去紅標米酒的濃度，鹽分只剩百分之一・六五，勢必成為大量使用米酒烹調業者的最新選擇。