Rice wine

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Bottles of Sombai Cambodian infused rice wines

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 Asian, Southeast Asian and South Asian gastronomy at formal dinners and banquets and in cooking.

List of rice wines[edit]

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 India South Asia Milky rice wine from Tripura, India
Chhaang Nepal, India, Bhutan South Asia Milky rice wine from Nepal, Northeast India, Bhutan
Dansul Korea East Asia Milky; sweet
Gwaha-ju Korea East Asia Fortified
Hariya India South Asia White; watery
Handia India South Asia White; watery, from Jharkhand, Odisha, Uttar Pradesh and Bihar, India
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]
Laopani(Xaaj) India South Asia Made from fermented rice; popular in Assam. Concentrated (pale yellow coloured extract) of the same is called Rohi
Lugdi India South Asia Milky rice wine from Himachal Pradesh, India
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 One of the most famous varieties of huangjiu, or traditional Chinese wines
Sulai India South Asia Rice wine from Assam region
Sonti India South Asia
Sunda Kanji India South Asia Rice wine from Tamil Nadu
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
Leiyi, Zam, Khar, Paso and Chathur India South Asia Varieties of wine and beer from Manipur region[3]
Zutho India South Asia Rice wine from Nagaland

See also[edit]

References[edit]

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

Further reading[edit]

External links[edit]