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[[File:Korean rice wine-Cheongju-Baekhwasubok-01.jpg|thumb|upright|A bottle of [[Cheongju (beverage)|cheongju]], a Korean rice wine]] |
[[File:Korean rice wine-Cheongju-Baekhwasubok-01.jpg|thumb|upright|A bottle of [[Cheongju (beverage)|cheongju]], a Korean rice wine]] |
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[[File:Tapuy.jpeg|thumb|A bottle of [[Tapuy]], a Philippine rice wine]] |
[[File:Tapuy.jpeg|thumb|A bottle of [[Tapuy]], a Philippine rice wine]] |
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'''Rice wine''' is an [[alcoholic beverage]] [[Fermentation|fermented]] and [[Distilled beverage|distilled]] from rice, traditionally consumed in [[East Asia]], [[Southeast Asia]] and [[ |
'''Rice wine''' is an [[alcoholic beverage]] [[Fermentation|fermented]] and [[Distilled beverage|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. [[Microorganisms|Microbes]] are the source of the enzymes that convert the starches to sugar.<ref>Huang, H. T. "Science and civilization in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000).</ref> |
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Rice wine typically has an alcohol content of 18–25% [[Alcohol by volume|{{abbr|ABV|Alcohol by volume}}]]. Rice wines are used in East, Southeast and South Asian gastronomy at [[formal dinner]]s and banquets and in cooking. |
Rice wine typically has an alcohol content of 18–25% [[Alcohol by volume|{{abbr|ABV|Alcohol by volume}}]]. Rice wines are used in East, Southeast and South Asian gastronomy at [[formal dinner]]s and banquets and in cooking. |
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==Rice beer in Manipur== |
==Rice beer in Manipur== |
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Revision as of 11:12, 11 April 2020
 | This article needs additional citations for verification. (June 2008) |
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]
Rice wine typically has an alcohol content of 18–25% ABV. Rice wines are used in East, Southeast and South Asian gastronomy at formal dinners and banquets and in cooking.
Rice beer in Manipur
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.[2]
Preparation of hard liquor is restricted in certain communities but rice beer is common to every community.[2]
List of rice wines
| Name | Place of origin | Description | |
|---|---|---|---|
| Agkud | Philippines | Fermented rice paste or rice wine of the Manobo people from Bukidnon | |
| 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 | |
| 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 | Philippines | Rice wines with ginger from the Visayas and Mindanao islands of the Philippines. Sometimes made with job's tears or cassava.[3] | — |
| 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 | Philippines | Also called baya or tapey. Clear rice wine from Banaue and Mountain Province in the Philippines | |
| Tuak | Borneo | Dayak | |
| Xaaj pani | India | Made of fermented sticky rice, by Ahom community of Assam |
See also
- Beer
- Rice wine cup
- Japanese wine
- Vietnamese wine
- Korean alcoholic beverages
- Chinese alcoholic beverages
References
- ^ Huang, H. T. "Science and civilization in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000).
- ^ a b Luithui, Chonchuirinmayo (August 29, 2014). "Who Killed The Rice Beer?". Kangla Online. Retrieved September 14, 2019.
- ^ Gico, Emma T.; Ybarzabal, Evelyn R. "Indigenous Rice Wine Making in Central Panay, Philippines". Central Philippine University. Retrieved 4 May 2019.
Further reading
- Campbell-Platt, Geoffrey (2009). Food Science and Technology. John Wiley & Sons. pp. 86–91.