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What is rice wine and how is it different from rice wine vinegar?
Rice wine is sweet cooking or drinking wine made from fermented rice, such as Chinese Shaoxing and Japanese mirin and sake.
Made from fermented rice -- or in some cases, the dregs of rice wine -- Chinese and Japanese rice &wine& vinegars have a milder, sweeter taste than Western-made vinegars. Even those rice vinegars made from rice may be labeled &rice wine vinegar.& Just remember to look for the word &vinegar& when telling rice wine and rice vinegar apart.
Chinese rice vinegar includes the pale variety used in sweet-and- red vinegar made and the smoky black vinegar popular in Southern China and used as a condiment. Japanese rice vinegar is pale yellow and is used to flavor sushi rice (with the addition of salt and sugar) and salads. Koreans and Indians also make and use rice wine vinegar.Learn and talk about Rice wine, Fermented drinks, Rice drinks, Rice wine
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by . Unsourced material may be challenged and removed. (June 2008) ()
A bottle of , a
rice wine.
Rice wine, also known as , is an
made from , traditionally consumed in , , and . Unlike , which is made by
of naturally occurring
and other fruit, rice wine is made from the fermentation of rice
that has been converted to sugars. The process is somewhat similar to the
used in beer and whiskey production but differs in the source of the
that convert starch to sugars. In rice and other cereal wines,
are the source of the enzymes whereas beer, ale and whiskey production utilizes the enzymes naturally occurring in sprouted barley.
Strictly speaking, wine is the product of fermenting grape juice. Alcoholic beverages produced by fermenting the starch found in cereal grains like rice are thus not technically wine as such. As they utilize grains, so-called starch or cereal wines such as Japanese
or Chinese
could be considered more akin to beer than wine, yet the finished alcoholic beverage is so disparate from beer that this description is very misleading. The
qualities of a fermented cereal beverage such as rice wine are much more like grape wine and this is often the context used for its description. Rice wine typically has a higher alcohol content, 18%–25% , than grape wine (9%–16%), which in turn has a higher alcohol content than beer (usually 4%–6%). Rice wines are used in Asian gastronomy much the same way as grape wines are used in European cuisine, e.g. at formal dinners and banquets and in cooking. Secondly, rice wines are used in a religious and ceremonial context in a manner that grape wine was used in ancient Greek and Roman civilizations and is still used in the modern Christian eucharist ceremony. Rice wines are also revered in the arts and literature of Asian cultures much the same way grape wine is in European culture. Beer is rarely used in any of the former contexts, so in the eyes of many rice wine is the correct cultural translation for the fermented cereal beverages of Asia.
Rice wine is much used in
and in other . A common substitute for it is pale dry .
A bottle of Tapuy, a Philippine rice wine.
Bottles of Sombai (Cambodian infused rice wine / liqueur).
Some types of rice wine are:
Apong - An Indian rice wine indigenous to the Mising tribe, from the Northeastern states of Assam and Arunachal Pradesh.
Ang Jiu - Chinese red rice wine, popular among the Fujian Chinese (Malaysia, China). The red color is derived from iron in the red yeast rice, the traditional yeast culture made from wild yeast in the city of Fuzhou, where this style of rice wine originated, and the ancestral origin of many overseas Chinese in the Pacific islands.
rice, millet, or maize wine
- Balinese rice wine
- Korean rice wine
- a variety of cheongju
- A reddish rice wine from West Bengal, India
wine popular in , China
- A milky, sweet rice wine from Korea
-A white/watery rice wine from India.
- A Chinese fermented rice wine, literally "yellow wine" or "yellow liquor", with colors varying from clear to brown or brownish red.
Ju Mai - An Indian local rice alcohol indigenous to the Boro tribe of the Northeastern State of Assam.
- A reddish rice wine with strong odor and alcohol content from the
- A clear rice wine from Laos
Lihing - Kadazan rice wine (Sabah, Malaysian Borneo)
Luk Lao - rice wine of the Tai Ahoms of Assam. Which can be preserved for years. It attains red color when aged (around 6 months).
- a milky traditional rice wine indigenous to Korea.
- a clear, sweet Chinese rice wine/liqueur made from fermented glutinous rice.
- a Japanese rice wine used in cooking.
- Rice wine from
- Tibetan and Sherpa rice wine
Rohi - A sweet, white type of rice alcohol, commonly made by the Sonowal Kachari tribe belonging to the Northeastern Indian state of Assam. Mostly consumed during festivities and family gatherings.
- Vietnamese rice wine drunk through long, thin bamboo tubes
- A rice wine from Japan. The most widely known type of rice wine in North America because of its ubiquitous appearance in Japanese restaurants.
- A rice wine originating in the
region of Thailand
- A rice wine from Shaoxing, Zhejiang province, China, probably the best known Chinese rice wine
- Cambodian infused rice wine with sugar cane, fruits and spices still inside the bottle
- Indian rice wine
- Kadazandusun rice wine (Sabah, Malaysian Borneo)
- Clear rice wine from the
Thi- Kayan rice wine,served in a clay-pot with a straw to sip (Kayah State, Myanmar).
- Dayak rice wine (Kalimantan (Indonesian Borneo); Sarawak (Malaysian Borneo)
Xaaz - A Indian local white rice alcohol from the Northeastern state of Assam, predominantly in the rural households of the districts of Upper Assam. Consumed mostly during the harvesting and New Year festival of Bihu in the months of January and April respectively.
Yu (Sekmai Yu, Andro Yu, Phayeng Yu and other variants) - A transparent rice wine from Manipur
Huang, H. T. "Science and civilization in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000).
Huang, H. T. "Science and civilization in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000).
, , accessed 31 March 2011.
Campbell-Platt, Geoffrey (2009). . . pp. 86–91.
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RICE WINE USING TURMERIC AND A PRODUCTION METHOD FOR THE SAME
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C12G3/02,C12G3/00,C,C12,C12G,C12G3
C12G3/02,C12G3/00,C,C12,C12G,C12G3
申请（专利权）人：
WOORISUL CO LTDPARK HYEON SOO
发明（设计）人：
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