Anka is a byproduct of the winemaking process for red rice wine. The Monascus Purpureus fungus is mixed with steamed sticky rice and fermented to create Anka. Similar to mushrooms and yeasts, Anka has been a traditional Chinese fermented ingredient; it resembles red-colored rice. Anka is rich in the necessary microorganisms used in brewing alcohol, as it is the main ingredient in fermenting the alcohol and giving the red rice wine its distinctive bright red. Because of its bright red color, it can also be used as a natural dye, and in recent years, Anka has gradually become more valued for its functions in the health and other industries.