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Rice wine refers to alcoholic beverages made from rice. However, unlike true wine, which is made by fermenting grapes and sometimes other fruit, rice "wine" is more akin to beer, in that it is brewed from grain. Rice brew typically has a higher alcohol content (18-25%) than wine (10-14%), which in turn has a higher alcohol content than beer (4-8%).
Some types of rice wine include:
Beopju - a variety of cheongju
Mijiu - a sweet Chinese rice wine/liqueur, usually being served as a dessert in southern China
Sake - Japanese rice wine
Awamori - an alcoholic beverage indigenous to and unique to Okinawa, Japan
Makkoli - a traditional alcoholic beverage indigenous to Korea
Lihing - Kadazan rice wine (Sabah, Malaysian Borneo)
Tuak - Iban rice wine (Sarawak, Malaysian Borneo)
Sato - Thai rice wine, originating in the Isan region
Other types include:
Mirin - Sweetened Japanese rice wine used for cooking
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
Shochu - Japanese alcoholic beverage, can be made from rice, although it is more commonly made from barley, sweet potato, or sugar cane
Ruou de - Vietnamese wine, made from sticky rice only
Raksi - Tibetan and Nepalese rice wine
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See also
Chhaang - a common alcoholic rice beverage in Sikkim, Tibet, Nepal and Bhutan
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