Rice wine is an alcoholic beverage made from fermented rice. It originates from East, Southeast, and South Asia and typically has an alcohol content of 18-25%.
How it is made
Rice wine is produced from fermented rice starch that has been converted into sugars. The conversion process relies on microorganisms that provide the enzymes necessary to transform rice starches into fermentable sugars.
History
Rice wine has a history spanning over 9000 years, making it one of the oldest alcoholic beverages in the world.
Types and styles
Various types of rice wine exist, including Sake, Awamori, Cheongju, Huangjiu, Makgeolli, Mijiu, and Mirin. Other styles include Apo, Brem, Tapuy, Rượu cần, Dansul, Gwaha-ju, Pangasi, and Sonti.
How it is served
In Asian cultures, rice wine is served at official dinners, banquets, and religious ceremonies. It is also used in cooking. On this site, you can find cocktails using rice wine such as Sake Bomb, Tamagozake, Japanese Cosmopolitan, Oriental Garden, Samurai, Japanese Sidecar, Questo Successo, Lotus Cocktail, Sottobosco, Chocolate Ocean, Oryzae Sour, Look At What the Light Did Now, Hidden Lady, and Sakura Martini.
Adapted from the Russian Wikipedia article Рисовое вино, available under CC BY-SA 4.0.
Kinds of rice wine
Other styles
- Apo
- Brem (Indonesia)
- Tapuy
- Rượu cần (Vietnam)
- Dansul
- Gwaha-ju
- Pangasi
- Sonti