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Bottles of Sombai (Cambodian infused rice wine / liqueur)
A bottle of cheongju, a Korean rice wine
A bottle of Tapuy, a Philippine rice wine

Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East and Southeast Asia. Rice wine is made by 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.

Contents

TypesEdit

Name Place of origin Description
Apong India Indigenous to the Mising tribe, an indigenous Assamese community from the Northeastern states of Assam and Arunachal Pradesh
Ara Bhutan Also made with millet, or maize
Basi Ilocos region of the Philippines Made from sugarcane
Beopju Korea A variety of cheongju
Brem Bali
Cheongju Korea Clear; refined
Cholai West Bengal, India Reddish
Choujiu Xi'an, China A milky wine made with glutinous rice
Chuak Tripura, North-East State of India
Dansul Korea Milky; sweet
Gwaha-ju Korea Fortified
Hariya India White; watery
Huangjiu China Fermented, literally "yellow wine" or "yellow liquor", with colors varying from clear to brown or brownish red
Lao-Lao Laos Clear
Lihing Sabah, Malaysian Borneo Kadazan-Dusun[clarification needed]
Makgeolli Korea Milky
Mijiu China A clear, sweet liqueur made from fermented glutinous rice
Mirin Japan Used in cooking
Pangasi (or gasi)[2] Visayas and Mindanao of the Philippines
Rượu cần Vietnam Drunk through long, thin bamboo tubes
Sake Japan The term "sake", in Japanese, literally means "alcohol", and the Japanese rice wines Nihonshu and Shochu are often simply called "sake" in the west. It is the most widely known type of rice wine in North America because of its ubiquitous appearance in Japanese restaurants.
Sato Isan region of Thailand
Shaoxing Shaoxing, Zhejiang province, China Probably the best known[by whom?] Chinese rice wine
Sombai Cambodia Infused with sugar cane, fruits and spices still inside the bottle
Sonti India
Tapai Austronesian Fermented
Tapuy Mountain Province in the Philippines Clear
Tuak Borneo Dayak
Xaaj pani India Made of fermented sticky rice by various indigenous Assamese communities

See alsoEdit

ReferencesEdit

  1. ^ Huang, H. T. "Science and civilization in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000).
  2. ^ Gico, Emma T.; Ybarzabal, Evelyn R. "Indigenous Rice Wine Making in Central Panay, Philippines". Central Philippine University. Retrieved 4 May 2019.

Further readingEdit