Rice wine

Rice wine is a generic term for an alcoholic beverage fermented from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch, during which microbes enzymatically convert its starches to sugar.^[1] Sake in Japan, Mijiu in China, and Cheongju and Makgeolli in Korea are some of the most notable types of rice wine.

Rice wine typically has an alcohol content of 10–25% ABV, and is typically served warm. One panel of taste testers arrived at 60 °C (140 °F) as an optimum serving temperature.^[2] Rice wines are used in East Asian, Southeast Asian and South Asian cuisine at formal dinners and banquets and in cooking.

^ Huang, H. T. "Science and civilization in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000).
^ Xu W, Jiang J, Xu Q, Zhong M. Drinking tastes of Chinese rice wine under different heating temperatures analyzed by gas chromatography–mass spectrometry and tribology tests. J Texture Stud. 2021;52: 124–136. https://doi.org/10.1111/jtxs.12571

[1] Huang, H. T. "Science and civilization in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000).

[2] Xu W, Jiang J, Xu Q, Zhong M. Drinking tastes of Chinese rice wine under different heating temperatures analyzed by gas chromatography–mass spectrometry and tribology tests. J Texture Stud. 2021;52: 124–136. https://doi.org/10.1111/jtxs.12571

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