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Rice wine is a term for 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 ]
Mijiu (Chinese: 米酒; pinyin: mǐjiǔ; Wade–Giles: mi-chiu; lit. 'rice wine'), also spelt michiu, is a Chinese rice wine made from glutinous rice, with the alcohol content ranging between 15% and 20% v/v. [1] It is generally clear in appearance with a balanced taste of sweetness and acidity, similar to its Japanese counterpart sake and ...
Sake bottle, Japan, c. 1740 Sake barrel offerings at the Shinto shrine Tsurugaoka Hachiman-gū in Kamakura Sake, saké (酒, sake, / ˈ s ɑː k i, ˈ s æ k eɪ / SAH-kee, SAK-ay [4] [5]), or saki, [6] also referred to as Japanese rice wine, [7] is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran.
Tapai (also tapay or tape) is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia, especially in Austronesian cultures, and parts of East Asia. It refers to both the alcoholic paste and the alcoholic beverage derived from it.
Sato (Thai: สาโท, RTGS: satho, pronounced [sǎː.tʰōː]) is a traditional northeastern Thailand (Isan) alcoholic fermented drink that has been made for centuries from starchy glutinous or sticky rice by growers in that region. [1] Just as other regional varieties made not from grapes but cereal are commonly called wine rather than ...
Jiuniang is a sweet, soup- or pudding -like dish in Chinese cuisine. It is also known as sweet wine or sweet rice wine. [1] It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol (1.5–2%) and lactic acid (0.5%). It is made by fermenting glutinous rice with a starter ...
Makgeolli (Korean: 막걸리; lit. raw rice wine; [mak.k͈ʌɭɭi]), sometimes anglicized to makkoli (/ ˈ m æ k ə l i /, [1] MAK-ə-lee), is a Korean alcoholic drink.It is a milky, off-white, and lightly sparkling rice wine that has a slight viscosity, and tastes slightly sweet, tangy, bitter, and astringent.
Millet wine is made from millet, brewer's yeast and water. [4] In traditional production, tools such as sieves, steamers, pots, pans and jars are used. Millet is immersed in cold water and left to rest during the night. The next morning, the millet is washed with care so as not to squeeze it. The common proportion is about 400 cc per pound of ...