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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.
List of rice wines
|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|
|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|
|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|
|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|
|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.|
|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|
|Sunda Kanji||India||South Asia||Rice wine from Tamil Nadu|
|Tapuy||Philippines||Southeast Asia||Also called baya or tapey. Clear rice wine from Banaue and Mountain Province in the Philippines|
|Leiyi, Zam, Khar, Paso and Chathur||India||South Asia||Varieties of wine and beer from Manipur region|
|Zutho||India||South Asia||Rice wine from Nagaland|
- Huang, H. T. "Science and civilization in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000).
- Gico, Emma T.; Ybarzabal, Evelyn R. "Indigenous Rice Wine Making in Central Panay, Philippines". Central Philippine University. Retrieved 4 May 2019.
- Luithui, Chonchuirinmayo (August 29, 2014). "Who Killed The Rice Beer?". Kangla Online. Retrieved September 14, 2019.
- Cambodian Rice Wine and Sra Sor Story. 26 June 2021. Sam Inspire.