The Full Wiki

Rice wine: Map

  
  
  
  

Wikipedia article:

Map showing all locations mentioned on Wikipedia article:

A bottle of ginjō sake, a Japanese rice wine
A bottle of cheongju, a Korean rice wine



Rice wine is an alcoholic beverage made from rice. Unlike wine, which is made by fermentation of naturally sweet grapes and other fruit, rice "wine" results from the fermentation of rice starch converted to sugars. This process is akin to that used to produce beer; however, beer production employs a mashing process to convert starch to sugars whereas rice wine uses the different amylolytic process. Alcoholic beverages distilled from rice were exclusive to East and Southeast Asian countries, with knowledge of the distillation process reaching Indiamarker and parts of South Asia later through trade.

Rice brew typically has a higher alcohol content (18-25%) than wine (10-20%), which in turn has a higher alcohol content than beer (3-8%).

Some types of rice wine include:

  • Amazake - low-alcohol Japanese rice drink
  • Ang Jiu - Chinese red rice wine, popular among the FooChow Chinese (Malaysia, China)
  • Brem - Balinese rice wine
  • Cheongju - Korean rice wine
    • Beopju - a variety of cheongju
  • Cơm rượu - A Vietnamese dessert consisting of rice balls in mildly alcoholic, thick, milky rice wine
  • Choujiu - A milky glutinous rice wine popular in Xi'anmarker, China
  • Gamju - A milky, sweet rice wine from Korea
  • Huangjiu - A Chinese fermented rice wine, literally "yellow wine" or "yellow liquor", with colors varying from clear to brown or brownish red. Famous varieties include those produced in Shaoxingmarker. Used for both drinking and cooking.
  • Jiuniang - A Chinese soup- or pudding-like dessert made from fermented glutinous rice in a midly alcoholic rice wine
  • Kulapo - A reddish rice wine with strong odor and alcohol content from the Philippinesmarker
  • Lao-Lao - A clear rice wine from Laos
  • Lihing - Kadazan rice wine (Sabah, Malaysian Borneo)
  • Makkoli - a milky traditional rice wine indigenous to Korea
  • Mijiu - a clear, sweet Chinese rice wine/liqueur made from fermented glutinous rice, drunk as a beverage, used in cooking, or served as a dessert called jiuniang or laozao in southern China. Can be considered a category of huangjiu.
  • Pangasi - Rice wine from Mindanaomarker in the Philippines.
  • Raksi - Tibetan and Nepali rice wine
  • Rượu đế - a distilled liquor from Vietnam, made of either glutinous or non-glutinous rice
  • Rượu cần - Vietnamese rice wine drunk through long, thin bamboo tubes
  • Rượu nếp - Sweet, milky Vietnamese rice wine made from sticky rice
  • Sake - Japanese rice wine
  • Sato - A rice wine originating in the Isanmarker region of Thailand
  • Shōchū - a Japanese alcoholic beverage that can be made from rice, although it is more commonly made from barley, sweet potato, or sugar cane
  • Soju - Korean alcoholic beverage, often mistaken as rice wine, but actually almost always in combination with other ingredients such as wheat, barley, or sweet potatoes
  • Sonti - Indian rice wine
  • Hadia- Rice beer made after fermentation in Chottanagpur regions of eastern Indian states of Jharkhand, Orissa and West Bengal (india)Rasi the refined wine of Hadia
  • Tuak - Dayak rice wine (Sarawak, Malaysian Borneo)
  • Tapuy - Clear rice wine from the Philippinesmarker' cordillera region, also called Tapey and Bayah
  • Tapai - Kadazandusun rice wine (Sabah, Malaysian Borneo)


See also



References

  1. http://business.inquirer.net/money/topstories/view_article.php?article_id=70519



Embed code:






Got something to say? Make a comment.
Your name
Your email address
Message