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Rice wine: Wikis


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From Wikipedia, the free encyclopedia

A bottle of ginjō sake, a Japanese rice wine
A bottle of cheongju, a Korean rice wine
Earthenware jars of rượu cần, a variety of rice wine made by the E De people of the Central Highlands of Vietnam

Rice wine is an alcoholic beverage made from rice. Unlike wine, which is made by fermentation of naturally sweet grapes and other fruit, rice "wine" results from the fermentation of rice starch converted to sugars. This process is akin to that used to produce beer; however, beer production employs a mashing process to convert starch to sugars whereas rice wine uses the different amylolytic process. Alcoholic beverages distilled from rice were exclusive to East and Southeast Asian countries, with knowledge of the distillation process reaching India and parts of South Asia later through trade. Rice brew typically has a higher alcohol content (18-25%) than wine (10-20%), which in turn has a higher alcohol content than beer (3-8%).


Some types of rice wine include:

  • Amazake - low-alcohol Japanese rice drink
  • Ang Jiu - Chinese red rice wine, popular among the FooChow Chinese (Malaysia, China)
  • Brem - Balinese rice wine
  • Cheongju - Korean rice wine
    • Beopju - a variety of cheongju
  • Cơm rượu - A Vietnamese dessert consisting of rice balls in mildly alcoholic, thick, milky rice wine
  • Choujiu - A milky glutinous rice wine popular in Xi'an, China
  • Gamju - A milky, sweet rice wine from Korea
  • Huangjiu - A Chinese fermented rice wine, literally "yellow wine" or "yellow liquor", with colors varying from clear to brown or brownish red. Famous varieties include those produced in Shaoxing. Used for both drinking and cooking.
  • Jiuniang - A Chinese soup- or pudding-like dessert made from fermented glutinous rice in a midly alcoholic rice wine
  • Kulapo - A reddish rice wine with strong odor and alcohol content from the Philippines
  • Lao-Lao - A clear rice wine from Laos
  • Lihing - Kadazan rice wine (Sabah, Malaysian Borneo)
  • Makkoli - a milky traditional rice wine indigenous to Korea
  • Mijiu - a clear, sweet Chinese rice wine/liqueur made from fermented glutinous rice, drunk as a beverage, used in cooking, or served as a dessert called jiuniang or laozao in southern China. Can be considered a category of huangjiu.
  • Pangasi - Rice wine from Mindanao in the Philippines.[1]
  • Raksi - Tibetan and Nepali rice wine
  • Rượu đế - a distilled liquor from Vietnam, made of either glutinous or non-glutinous rice
  • Rượu cần - Vietnamese rice wine drunk through long, thin bamboo tubes
  • Rượu nếp - Sweet, milky Vietnamese rice wine made from sticky rice
  • Sake - Japanese rice wine
  • Sato - A rice wine originating in the Isan region of Thailand
  • Shōchū - a Japanese alcoholic beverage that can be made from rice, although it is more commonly made from barley, sweet potato, or sugar cane
  • Soju - Korean alcoholic beverage, often mistaken as rice wine, but actually almost always in combination with other ingredients such as wheat, barley, or sweet potatoes
  • Sonti - Indian rice wine
  • Hadia- Rice beer made after fermentation in Chottanagpur regions of eastern Indian states of Jharkhand, Orissa and West Bengal (india)Rasi the refined wine of Hadia
  • Tuak - Dayak rice wine (Sarawak, Malaysian Borneo)
  • Tapuy - Clear rice wine from the Philippines' cordillera region, also called Tapey and Bayah
  • Tapai - Kadazandusun rice wine (Sabah, Malaysian Borneo)

See also


Simple English

Rice wine is a word some people use to talk about alcoholic drinks. The word is badly chosen, though. True wine is made by fermenting grapes, and perhaps other fruit. In rice wine, the starch in the rice is first changed into sugar. This sugar is then fermented. This process is more like the fermentation as it is done in beer.

The rice wines made in this manner have more alcohol in them than normal wines (18-25% alcohol compared to 10-14% for normal wines). Beers on the other hand usually have 4-8% alcohol in them.

Many people use the term rice wine to refer to Sake (which is just one variant of many different kinds of rice wines).

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