I assume the milk wine is actually just a nigori-like alcohol that has a white/milky appearance from suspended particles of the mash.
Though, Mongolian airag/kumis (fermented mare's milk into alcohol) may also qualify. (For thosw wondering, mare's milk has a lot of fermentable sugar in the form of lactose, which can feed brewing yeasts.) However, it's far too weak to call it a wine (generally 10% ABV or above, airag being only 2.5% unless it's further distilled by jacking).