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
- Choujiu - A milky rice wine popular in Xi'an, China
- Gamju - A milky, sweet rice wine from Korea
- Lihing - Kadazan rice wine (Sabah, Malaysian Borneo)
- Makkoli - a milky traditional rice wine indigenous to Korea
- Mijiu - a clear, sweetish Chinese rice wine/liqueur, usually being served as a dessert in southern China
- Raksi - Tibetan and Nepalese rice wine
- Ruou de - Vietnamese rice wine
- Ruou nep - Sweet, milky Vietnamese rice wine made from sticky rice
- Sake - Japanese rice wine
- Sato - A rice wine originating in the Isan region of Thailand
- Sonti - Indian rice wine
- Tuak - Iban rice wine (Sarawak, Malaysian Borneo)
Other types include:
- Cơm rượu - A Vietnamese dessert consisting of rice balls in mildly alcoholic, thick, milky rice wine
- 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
- Shōchū - a Japanese alcoholic beverage that can be made from rice, although it is more commonly made from barley, sweet potato, or sugar cane
- Snake wine
[edit] See also
- Chinese wine
- Korean wine
- Cheongju (wine)
- Rice baijiu, a potent Chinese spirit distilled from mijiu
- Sake
- Rice vinegar
- Chhaang - a common alcoholic rice beverage in Sikkim, Tibet, Nepal and Bhutan
