Rice wine

Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and Northeast India. 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]

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 typically has an alcohol content of 18–25% ABV. Rice wines are used in East Asian, Southeast Asian and Northeast Indian gastronomy at formal dinners and banquets and in cooking.[citation needed]

List of rice winesEdit

Name Place of origin Region of origin Description
Agkud Philippines Southeast Asia Fermented rice paste or rice wine of the Manobo people from Bukidnon
Apong India South Asia Indigenous to the Mising tribe, an indigenous Assamese community from the northeastern states of Assam and Arunachal Pradesh
Ara Bhutan South Asia Also made with millet, or maize
Beopju Korea East Asia A variety of cheongju
Brem Bali Southeast Asia
Cheongju Korea East Asia Clear; refined
Cholai West Bengal, India South Asia Reddish
Choujiu Xi'an, Shaanxi, China East Asia A milky wine made with glutinous rice
Chuak Tripura, northeastern state of India South Asia
Dansul Korea East Asia Milky; sweet
Gwaha-ju Korea East Asia Fortified
Hariya India South Asia White; watery
Huangjiu China East Asia Fermented, literally "yellow wine" or "yellow liquor", with colors varying from clear to brown or brownish red
Lao-Lao Laos Southeast Asia Clear
Lihing Sabah, Malaysian Borneo Southeast Asia Kadazan-Dusun[clarification needed]
Makgeolli Korea East Asia Milky
Mijiu China East Asia A clear, sweet liqueur made from fermented glutinous rice
Mirin Japan East Asia Used in cooking
Pangasi Philippines Southeast Asia Rice wines with ginger from the Visayas and Mindanao islands of the Philippines. Sometimes made with job's tears or cassava.[2]
Rượu cần Vietnam Southeast Asia Drunk through long, thin bamboo tubes
Sake Japan East Asia The term "sake", in Japanese, literally means "alcohol", and the Japanese rice wine usually termed nihonshu (日本酒; "Japanese liquor") in Japan. 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 Southeast Asia
Shaoxing Shaoxing, Zhejiang, China East Asia Probably the best known[by whom?] Chinese rice wine
Sombai Cambodia Southeast Asia Infused with sugar cane, fruits and spices still inside the bottle
Sonti India South Asia
Tapai Austronesian Southeast Asia Fermented
Tapuy Philippines Southeast Asia Also called baya or tapey. Clear rice wine from Banaue and Mountain Province in the Philippines
Tuak Borneo Southeast Asia Dayak
Xaaj pani India South Asia Made of fermented sticky rice, by Ahom community of Assam

Rice wine in IndiaEdit

ManipurEdit

Rice beer was once a part of the Manipurian diet and used as medicine. It is prepared in different ways according to preference. The Tangkhul tribe in the east of Manipur is well known for its varieties of beer. Although commonly known as "rice beer", it is divided into the following types: Leiyi, Zam, Khar, Paso and Chathur among others.[3]

Preparation of hard liquor is restricted in certain communities but rice beer is common to every community.[3]

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.
  3. ^ a b Luithui, Chonchuirinmayo (August 29, 2014). "Who Killed The Rice Beer?". Kangla Online. Retrieved September 14, 2019.

Further readingEdit