Rice wine
From Wikipedia, the free encyclopedia
Rice wine refers to alcoholic beverages made from rice. However, unlike true wine, which is made by fermenting grapes and sometimes other fruit, rice "wine" is more akin to beer, in that it is brewed from grain. Rice brew typically has a higher alcohol content (18-25%) than wine (10-14%), which in turn has a higher alcohol content than beer (4-8%).
Some types of rice wine include:
- Cheongju - Korean rice wine
- Beopju - a variety of cheongju
- Mijiu - a sweet Chinese rice wine/liqueur, usually being served as a dessert in southern China
- Sake - Japanese rice wine
- Awamori - an alcoholic beverage indigenous to and unique to Okinawa, Japan
- Makkoli - a traditional alcoholic beverage indigenous to Korea
- Sonti - Indian rice wine
- Lihing - Kadazan rice wine (Sabah, Malaysian Borneo)
- Tuak - Iban rice wine (Sarawak, Malaysian Borneo)
- Sato - Thai rice wine, originating in the Isan region
Other types include:
- Mirin - Sweetened Japanese rice wine used for cooking
- 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
- Shochu - Japanese alcoholic beverage, can be made from rice, although it is more commonly made from barley, sweet potato, or sugar cane
- Ruou de nep - Vietnamese wine, made from sticky rice only
- Raksi - Tibetan and Nepalese rice wine
- Snake Wine
[edit] See also
- Chinese wine
- Korean wine
- Snake Wine
- Cheongju (wine)
- Sake
- Rice vinegar
- Chhaang - a common alcoholic rice beverage in Sikkim, Tibet, Nepal and Bhutan
