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.
The production of rice wine has thousands of years of history. In ancient China, rice wine was the primary alcoholic drink. The first known fermented beverage in the world was a wine made from rice and honey about 9,000 years ago in central China.[2] In the Shang Dynasty (1750-1100 BCE), funerary objects routinely featured wine vessels.[3] The production of rice wine in Japan is believed to have started around third century BCE, after the introduction of wet rice cultivation.[4]
Despite being called a wine, the rice wine's production process is more similar to that of brewing beer. The specific approaches to making rice wine vary by type. Some rice wine (such as the Chinese rice wine, or Mijiu) is made from glutinous rice, while others (such as the Japanese Sake) is made from non-glutinous rice. However, all systems combine rice with some fungal culture in some ways. The fungal culture is called jiuqu in Chinese and koji in Japanese. In the traditional Chinese rice-wine-making approach, the glutinous rice is soaked for several days before being steamed, and subsequently is left to cool in a ceramic vat at near room temperature. Then, the jiuqu is added and mixed with the rice. The primary functions of jiuqu are to supply enzymes to convert starch to sugar and to supply yeast for ethanol production. After a few days, the liquid formed in the ceramic vat is combined with an additional mix of water and fungi to adjust the rice wine's water content.[6]
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.
^Huang, H. T. "Science and civilization in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000).
^Borrell, Brendan. "The Origin of Wine". Scientific American. Retrieved 2023-01-10.
^Poo, Mu-Chou (1999). "The Use and Abuse of Wine in Ancient China". Journal of the Economic and Social History of the Orient. 42 (2): 123–151. doi:10.1163/1568520991446820. ISSN 0022-4995. JSTOR 3632333.
^"Sake | Definition & History | Britannica". www.britannica.com. Retrieved 2023-01-10.
^Kiple, Kenneth F.; Ornelas, Kriemhild Coneè, eds. (2000). The Cambridge World History of Food(PDF). Cambridge: Cambridge University Press. doi:10.1017/chol9780521402149. ISBN9781139058636.
^Gico, Emma T.; Ybarzabal, Evelyn R. (20 November 2018). "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.
Further reading
Campbell-Platt, Geoffrey (2009). Food Science and Technology. John Wiley & Sons. pp. 86–91.
External links
Cambodian Rice Wine and Sra Sor Story. 26 June 2021. Sam Inspire.
April 26, 2023
rice, wine, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, june, 2008, lea. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Rice wine news newspapers books scholar JSTOR June 2008 Learn how and when to remove this template message Rice wine is a generic term for an alcoholic beverage fermented and possibly distilled from rice traditionally consumed in East Asia Southeast Asia and South Asia 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 Sake in Japan Mijiu in China and Cheongju and Makgeolli in Korea are some of the most notable types of rice wine Bottles of Sombai Cambodian infused rice wines 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 Contents 1 History 2 Production 3 Types of rice wines 4 See also 5 References 6 Further reading 7 External linksHistory EditThe production of rice wine has thousands of years of history In ancient China rice wine was the primary alcoholic drink The first known fermented beverage in the world was a wine made from rice and honey about 9 000 years ago in central China 2 In the Shang Dynasty 1750 1100 BCE funerary objects routinely featured wine vessels 3 The production of rice wine in Japan is believed to have started around third century BCE after the introduction of wet rice cultivation 4 In the first century BCE Alexander the Great s expedition to India caused the Roman Empire to begin the importation of rice wine 5 Production EditDespite being called a wine the rice wine s production process is more similar to that of brewing beer The specific approaches to making rice wine vary by type Some rice wine such as the Chinese rice wine or Mijiu is made from glutinous rice while others such as the Japanese Sake is made from non glutinous rice However all systems combine rice with some fungal culture in some ways The fungal culture is called jiuqu in Chinese and koji in Japanese In the traditional Chinese rice wine making approach the glutinous rice is soaked for several days before being steamed and subsequently is left to cool in a ceramic vat at near room temperature Then the jiuqu is added and mixed with the rice The primary functions of jiuqu are to supply enzymes to convert starch to sugar and to supply yeast for ethanol production After a few days the liquid formed in the ceramic vat is combined with an additional mix of water and fungi to adjust the rice wine s water content 6 Types of rice wines EditName Place of origin Region of origin DescriptionAgkud Philippines Southeast Asia Fermented rice paste or rice wine of the Manobo people from BukidnonApong India South Asia Indigenous to the Mising tribe an indigenous Assamese community from the northeastern states of Assam and Arunachal PradeshAra Bhutan South Asia Also made with millet or maizeBeopju Korea East Asia A variety of cheongjuBrem Bali Indonesia Southeast Asia Cheongju Korea East Asia Clear refinedCholai West Bengal India South Asia ReddishChoujiu Xi an Shaanxi China East Asia A milky wine made with glutinous riceChuak India South Asia Milky rice wine from Tripura IndiaChhaang Nepal India Bhutan South Asia Milky rice wine from Nepal Northeast India BhutanDansul Korea East Asia Milky sweetGwaha ju Korea East Asia FortifiedHariya India South Asia White wateryHandia India South Asia White watery from Chhattisgarh Jharkhand Odisha Uttar Pradesh and Bihar IndiaHuangjiu China East Asia Fermented literally yellow wine or yellow liquor with colors varying from clear to brown or brownish redJudima India South Asia Fermented distinguished by the use of a local wild herb called thembraLao Lao Laos Southeast Asia ClearLihing 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 RohiLugdi India South Asia Milky rice wine from Himachal Pradesh IndiaMakgeolli Korea East Asia MilkyMijiu China East Asia A clear sweet liqueur made from fermented glutinous riceMirin Japan East Asia Used in cookingPangasi Philippines Southeast Asia Rice wines with ginger from the Visayas and Mindanao islands of the Philippines Sometimes made with job s tears or cassava 7 Rượu cần Vietnam Southeast Asia Drunk through long thin bamboo tubesSake 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 Northeast Thailand Southeast Asia Shaoxing Shaoxing Zhejiang China East Asia One of the most famous varieties of huangjiu or traditional Chinese winesSra peang Northeastern Cambodia Southeast Asia Cloudy white rice wine indigenous to several ethnic groups in Northeastern Cambodia Mondulkiri and Ratanakiri Sulai India South Asia Rice wine from Assam regionSonti India South Asia Andhra Pradesh Telangana Sunda Kanji India South Asia Rice wine from Tamil NaduTapai Austronesian Southeast Asia Tapuy Philippines Southeast Asia Also called baya or tapey Clear rice wine from Banaue and Mountain Province in the PhilippinesTuak Borneo Southeast Asia DayakLeiyi Zam Khar Paso and Chathur India South Asia Varieties of wine and beer from Manipur region 8 Zutho India South Asia Rice wine from NagalandNamtanmao Thailand South AsiaSee also Edit Wine portalBeer Rice wine cup Japanese rice wine Korean alcoholic beverages Chinese alcoholic beveragesReferences Edit Huang H T Science and civilization in China Volume 6 Biology and biological technology Part V fermentations and food science 2000 Borrell Brendan The Origin of Wine Scientific American Retrieved 2023 01 10 Poo Mu Chou 1999 The Use and Abuse of Wine in Ancient China Journal of the Economic and Social History of the Orient 42 2 123 151 doi 10 1163 1568520991446820 ISSN 0022 4995 JSTOR 3632333 Sake Definition amp History Britannica www britannica com Retrieved 2023 01 10 Kiple Kenneth F Ornelas Kriemhild Conee eds 2000 The Cambridge World History of Food PDF Cambridge Cambridge University Press doi 10 1017 chol9780521402149 ISBN 9781139058636 Rice Wines an overview ScienceDirect Topics www sciencedirect com Retrieved 2023 01 11 Gico Emma T Ybarzabal Evelyn R 20 November 2018 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 Further reading EditCampbell Platt Geoffrey 2009 Food Science and Technology John Wiley amp Sons pp 86 91 External links EditCambodian Rice Wine and Sra Sor Story 26 June 2021 Sam Inspire Retrieved from https en wikipedia org w index php title Rice wine amp oldid 1146139006, wikipedia, wiki, book, books, library,
