Rice wine

A bottle of cheongju, a Korean rice wine.

Rice wine, also known as mijiu, is an alcoholic drink made from rice, traditionally consumed in East Asia, Southeast Asia, and South Asia. Rice wine is made from the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.^[1]

Rice wine typically has an alcohol content of 18%–25% ABV. Rice wines are used in Asian gastronomy at formal dinners and banquets and in cooking. They are also used in a religious and ceremonial context.

Types

A bottle of Tapuy, a Philippine rice wine.

Bottles of Sombai (Cambodian infused rice wine / liqueur).

Some types of rice wine are:

• Zoujiu - Rongmei naga (Manipur, Assam, Nagaland) traditional drink it's a rice wine, made from fermented boiled rice mixed with leaven made from new buds of rice
• Zoungao -Rongmei naga traditional rice milky beer, made from rice floor without yeast

See also

• Beer
• Chinese alcoholic beverages
• Japanese wine
• Korean alcoholic beverages
• Vietnamese wine

References

Further reading

• Campbell-Platt, Geoffrey (2009). Food Science and Technology. John Wiley & Sons. pp. 86–91.

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