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Makgeolli is an alcoholic drink native to Korea that is prepared from a mixture of wheat and rice, which gives it a milky, off-white color, and sweetness. [1] Raksi being distilled in Nepal. Rice wine is an alcoholic drink made from rice. Apo (drink) Ara (drink) Beopju; Brem; Cheongju (wine) Chhaang; Choujiu; Chuak; Cơm rượu; Gamju ...
Rice wine is an alcoholic beverage fermented from rice, traditionally consumed in East Asia, Southeast Asia and South Asia, where rice is a quintessential staple crop. Rice wine is made by the fermentation of rice starch , during which microbes enzymatically convert polysaccharides to sugar and then to ethanol . [ 1 ]
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Bottled awamori displayed in a shop. Awamori owes its existence to Okinawa's trading history. It originates from the Thai drink lao khao. [8] The technique of distilling reached Ryukyu Kingdom, today's Okinawa, [9] from the Ayutthaya Kingdom (roughly present-day Thailand) in the 15th century, a time when Okinawa served as a major trading intermediary between Southeast Asia, China, and Japan.
According to Kikkoman, mirin is a rice wine used as a seasoning or consumed as a beverage in Japanese cuisine. It is a sweet liquor containing about 14% alcohol content and 40 to 50% sugar content.
During the fermentation process, the rice starch becomes saccharified; the yeast fungi feed on the sugars created by saccharification and produce alcohol. The fermented wine is then filtered with yongsu (a wine strainer), which is dipped into the liquid. [7] The clear wine inside the yongsu is ladled out to make cheongju. [8]
[1] [2] Just as other regional varieties made not from grapes but cereal are commonly called wine rather than beer, sato is commonly called Thai rice wine. When brewed in little brown jugs called hai ( ไห ), it is called lao hai ( เหล้าไห ) or lao u ( เหล้าอุ ).
Sonti is a rice-based alcoholic drink, originating from the Indian subcontinent, that is made much like sake and is similar to wine in its alcohol content and use. Sonti is made by steaming rice; to saccharify the starches to sugar, a mold, Rhizopus sonti (in sake, Aspergillus oryzae) is used, followed by fermentation.