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Rice wine

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Alcoholic beverage made from fermented rice

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Bottles ofSombai Cambodian infused rice wines

Rice wine is analcoholic beverage fermented fromrice, traditionally consumed inEast Asia,Southeast Asia andSouth Asia, where rice is a quintessentialstaple crop. Rice wine is made by the fermentation ofrice starch, during whichmicrobes enzymatically convertpolysaccharides tosugar and then toethanol.^[1] The Chinesemijiu (most famous beinghuangjiu), Japanesesake, and Koreancheongju,dansul andtakju 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 drunk as adining beverage in East Asian, Southeast Asian and South Asian cuisine duringformal dinners andbanquets, and are also used ascooking wines toadd flavors or to neutralize unwanted tastes in certain food items (e.g.seafood such asfish andshellfish).

History

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This articleappears to contradict the articleAlcoholic beverage. Please discuss at thetalk page and do not remove this message until the contradictions are resolved.(December 2024)

The production of rice wine has thousands of years of history. In ancient China, rice wine was the primaryalcoholic drink. One of the first known fermented beverages in the world to use rice as an integral ingredient was a drink made from rice and honey about 9,000 years ago in central China.^[3] In theShang Dynasty (1750-1100 BCE), funerary objects routinely featured wine vessels.^[4] The production of rice wine in Japan is believed to have started around third century BCE, after the introduction of wet rice cultivation.^[5]

As a result ofAlexander the Great's expedition to India, the Roman Empire had begun importing rice wine by the first century BCE.^[6]

Production

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Despite being called awine, the rice wine's production process has some similarities to that ofbrewing beer, reflecting its chief ingredient being a grain rather than a fruit. The specific approaches to making rice wine vary by type. Some rice wine (such as the Chinese rice wine, or mijiu) is made fromglutinous 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 calledjiuqu in Chinese andkoji 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 ofjiuqu 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.^[7]

Types

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Name	Place of origin	Region of origin	Description
Agkud	Philippines	Southeast Asia	Fermented rice paste or rice wine of theManobo people fromBukidnon
Apong	India	South Asia	Indigenous to the Mising tribe, an indigenous Assamese community from the northeastern states ofAssam andArunachal Pradesh
Ara	Bhutan	South Asia	Also made withmillet, ormaize
Beopju	Korea	East Asia	A variety ofcheongju
Brem	Bali, Indonesia	Southeast Asia
Cơm rượu	Vietnam	Southeast Asia	Made fromglutinous rice.
Cheongju	Korea	East Asia	Clear; refined
Cholai	West Bengal, India	South Asia	Reddish
Choujiu	Xi'an,Shaanxi, China	East Asia	A milky wine made withglutinous rice
Chuak	India	South Asia	Milky rice wine fromTripura, India
Chhaang	Nepal, India, Bhutan	South Asia	Milky rice wine from Nepal, Northeast India, Bhutan
Dansul	Korea	East Asia	Milky; sweet
Gwaha-ju	Korea		Fortified
Hakka	Meizhou, Guangdong, China		Made fromred yeast rice andglutinous rice
Hariya	India	South Asia	White; watery
Handia		South Asia	White; watery, from Chhattisgarh, Jharkhand, Odisha, Uttar Pradesh and Bihar, India
Hanji		South Asia, Southeast Asia	Native toChakma community living inIndia,Myanmar,Bangladesh. It is a fermented wine made from rice and apparently is white in colour. And is majorly consumed during festive season.
Huangjiu	China	East Asia	Fermented, literally "yellow wine" or "yellow liquor", with colors varying from clear to brown or brownish red
Judima	India	South Asia	Fermented, distinguished by the use of a local wild herb calledthembra
Lao-Lao	Laos	Southeast Asia	Clear
Lihing	Sabah,Malaysian Borneo	Southeast Asia	Traditional rice wine of the indigenousKadazan-Dusun usually served during festive includingKaamatan.^[8] Produced through a rice fermentation process using glutinous rice with natural yeast, fermentation takes two to three months to produce a drink with a higher alcohol content.^[9]
Laopani (Xaaj)	India	South Asia	Made from fermented rice; popular in Assam. Concentrated (pale yellow coloured extract) of the same is called Rohi
Lugdi	India	South Asia	Milky rice wine from Himachal Pradesh, India
Makgeolli	Korea	East Asia	Milky
Mijiu	China		A clear, sweet liqueur made from fermentedglutinous rice
Mirin	Japan		Used in cooking
Pangasi	Philippines	Southeast Asia	Rice wines with ginger from theVisayas andMindanao islands of the Philippines. Sometimes made withjob's tears orcassava.^[10]
Phú Lộc rice wine	Vietnam		The spirit is made from stickyrice fermented with a traditional strain ofyeast.
Rượu cần			Drunk through long, thin bamboo tubes.
Rượu nếp			Mildly alcoholic Vietnamese pudding or wine made from fermentedglutinous rice.
Rượu đế			Made of eitherglutinous or non-glutinousrice.
Sake	Japan	East Asia	The term "sake", in Japanese, literally means "alcohol", and the Japanese rice wine is usually termednihonshu (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 wines
Sra peang	NortheasternCambodia	Southeast Asia	Cloudy white rice wine indigenous to several ethnic groups in NortheasternCambodia (Mondulkiri andRatanakiri).
Sulai	India	South Asia	Rice wine from Assam region
Sonti			Andhra Pradesh, Telangana
Sunda Kanji			Rice wine from Tamil Nadu
Tapai	Austronesia	Southeast Asia	—
Tapuy	Philippines		Also called baya or tapey. Clear rice wine fromBanaue andMountain Province in the Philippines
Tuak	Borneo		Dayak
Leiyi, Zam, Khar, Paso and Chathur	India	South Asia	Varieties of wine and beer from Manipur region^[11]
Zutho			Rice wine from Nagaland
Zu			Rice wine from Mizoram

References

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^Huang, H. T. (2000).Fermentations and Food Science. Science and Civilisation in China. Cambridge University Press.ISBN 978-0-521-65270-4.^{[page needed]}
^Xu, Wenhu; Jiang, Jianzhong; Xu, Qixiang; Zhong, Min (February 2021). "Drinking tastes of Chinese rice wine under different heating temperatures analyzed by gas chromatography–mass spectrometry and tribology tests".Journal of Texture Studies.52 (1):124–136.doi:10.1111/jtxs.12571.PMID 33184839.
^Borrell, Brendan."The Origin of Wine".Scientific American. Retrieved2023-01-10.
^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.JSTOR 3632333.
^"Sake".Britannica.
^Kiple, Kenneth F.; Ornelas, Kriemhild Coneè, eds. (2000).The Cambridge World History of Food.doi:10.1017/chol9780521402149.ISBN 978-1-139-05863-6.
^Miao, Zijian; Hao, Huiyi; Yan, Ruyu; Wang, Xinlei; Wang, Bowen; Sun, Jinyuan; Li, Zexia; Zhang, Yuhang; Sun, Baoguo (December 2022)."Individualization of Chinese alcoholic beverages: Feasibility towards a regulation of organic acids".LWT.172 114168.doi:10.1016/j.lwt.2022.114168.
^NA, Ismail (28 January 2024)."Kenali 5 Jenis Arak Tradisional Warisan Masyarakat Sabah" [Get to know 5 types of traditional liquor from the heritage of Sabah community].ILoveBorneo.my (in Malay).Archived from the original on 7 October 2025. Retrieved7 October 2025.
^"KINOMOL AND LIHING [Introduction and history]".National Department for Culture and Arts, Malaysia. Archived fromthe original on 18 October 2025. Retrieved18 October 2025.
^Gico, Emma T.; Ybarzabal, Evelyn R. (20 November 2018)."Indigenous Rice Wine Making in Central Panay, Philippines".Central Philippine University. Retrieved4 May 2019.
^Luithui, Chonchuirinmayo (August 29, 2014)."Who Killed The Rice Beer?".Kangla Online. RetrievedSeptember 14, 2019.

External links

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Cambodian Rice Wine and Sra Sor Story. 26 June 2021. Sam Inspire.

v t e Rice drinks
Alcoholic	Agkud Amazake Andong soju Apo Ara Awamori Baekse-ju Beopju Brem Cheongju Beopju Chhaang Choujiu Cơm rượu Dansul Gwaha-ju Huangjiu Jiuniang Kuchikamizake Lao khao Lihing Lugdi Makgeolli Mijiu Mirin Nigori Pangasi Raksi Rice baijiu Rice shochu Rượu cần Rượu đế Rượu nếp Sake Sato Shaoxing wine Soju Sonti Sra peang Tamagozake Tapuy Zutho Zu
Non-alcoholic	Black vinegar Brown rice green tea Brown rice tea Genmaicha Horchata Jūrokucha Mieum Miki Misu Kokkoh Rice milk Rice water Sikhye Sudan Sungnyung
List of rice drinks

Alcoholic beverages

History and production

History of alcohol	History of alcoholic beverages History of beer History of wine History of Bordeaux wine History of Champagne History of Chianti History of Rioja wine History of Sherry
Production	Alcohol industry Bathtub gin Brewing Brewery Malting Lautering Wort Yeast Distillation Drinking establishments Fermentation Simple syrup Yeast in winemaking Winemaking Yeast in winemaking

Fermented drinks by ingredients

Fruit	Apple Cider Banana Banana beer Banana wine Bignay Bignay wine Bokbunja Bokbunja-ju Grape Madeira wine Marsala wine Mistelle Moscatel de Setúbal Orange wine Port wine Red wine Rosé wine Sherry Vermouth White wine Java plum Duhat wine Longan Longan wine Lychee Lychee wine Pear Perry Pineapple Tepache Plum Plum jerkum Pomegranate Rimon Prickly pear Colonche Various fruits Conditum Dubonnet Hippocras Jabol Mulled wine Nabidh Pruno Sangria
Cereals	Barley Barley wine Corn Mageu Pozol Tejuino Tesgüino Millet Oshikundu Tongba Rice Agkud Amazake Apo Beopju Brem Choujiu Chuak Dansul Gwaha-ju Hariya Makgeolli Mijiu Mirin Pangasi Rice wine Rượu cần Sake Sato Shaoxing wine Sonti Tapai Tapuy Zu Rye Kvass Sorghum Pendhā Multiple grains Ale Ara Beer Boza Huangjiu
Other	Agave americana Pulque Coconut and other palms Bahalina Palm wine Tuak Tubâ Tuhak Tunggang Dairy Kumis Ginger Ginger wine Galangal Byais Honey Bais Byais Kabarawan Mead Sugar Kilju Sugarcane or molasses Basi Intus Palek Tea Fermented tea Kombucha Various starches Cauim Chicha Parakari Ibwatu

Liquors by ingredients

Fruit	Apple Applejack Calvados Cashew apple Feni Cherry Kirschwasser Dates Araqi Fig Boukha Grape Arak Armagnac Brandy Cognac Pisco Zivania Juniper Gin Plum Slivovitz Țuică Pomace Chacha Grappa Marc Orujo Tsikoudia Tsipouro Zivania Various fruits Brandy Eau de vie Geist Himbeergeist Marillenschnaps Nalewka Oghi Pálinka Rakia Schnaps
Cereals	Barley Irish whiskey Japanese whisky Scotch whisky Beer Bierbrand Buckwheat Buckwheat whisky Maize Bourbon whiskey Corn whiskey Tennessee whiskey Rice Awamori Cheongju Cholai Lao-Lao Lihing Mixiang Baijiu Shochu Soju Sulai Rye Korn Rye whiskey Starka Sorghum Baijiu (Kaoliang liquor) Multiple grains Ara American whiskey Baijiu Canadian whisky Shōchū Whisky
Other	Agave Mezcal Tequila Coconut and other palms Arrack Laksoy Lambanog Sotol Dairy Arkhi Maple syrup Acerum Sugarcane or molasses Aguardiente Cachaça Clairin Desi daru Guaro Rum Seco Herrerano Sulai Sura Tharra Various starches Aguardiente Akvavit Bangla Horilka Poitín Shōchū Vodka