# Rice wine
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{{Short description|Alcoholic beverage made from fermented rice}}
{{more citations needed|date=June 2008}}
[[File:Bottles of Sombai Liqueur.jpg|thumb|250px|Bottles of [Sombai](/source/Sombai) Cambodian infused rice wines]]
'''Rice wine''' is an [alcoholic beverage](/source/alcoholic_beverage) [ferment](/source/fermentation)ed from [rice](/source/rice), traditionally consumed in [East Asia](/source/East_Asia), [Southeast Asia](/source/Southeast_Asia) and [South Asia](/source/South_Asia), where rice is a quintessential [staple crop](/source/staple_crop). Rice wine is made by the fermentation of [rice starch](/source/rice_starch), during which [microbe](/source/microbe)s [enzymatically](/source/enzyme) convert [polysaccharide](/source/polysaccharide)s to [sugar](/source/sugar) and then to [ethanol](/source/ethanol).[{{cite book |last1=Huang |first1=H. T. |title=Fermentations and Food Science |date=2000 |publisher=Cambridge University Press |isbn=978-0-521-65270-4 |series=Science and Civilisation in China }}{{pn|date=December 2024}}] The Chinese ''[mijiu](/source/mijiu)'' (most famous being ''[huangjiu](/source/huangjiu)''), Japanese ''[sake](/source/sake)'', and Korean ''[cheongju](/source/cheongju_(beverage))'', ''[dansul](/source/dansul)'' and ''[takju](/source/takju)'' are some of the most notable types of rice wine.
Rice wine typically has an alcohol content of 10–25% [ABV](/source/alcohol_by_volume), and is typically served warm. One panel of taste testers arrived at {{convert|60|C|F}} as an optimum serving temperature.[{{cite journal |last1=Xu |first1=Wenhu |last2=Jiang |first2=Jianzhong |last3=Xu |first3=Qixiang |last4=Zhong |first4=Min |title=Drinking tastes of Chinese rice wine under different heating temperatures analyzed by gas chromatography–mass spectrometry and tribology tests |journal=Journal of Texture Studies |date=February 2021 |volume=52 |issue=1 |pages=124–136 |doi=10.1111/jtxs.12571 |pmid=33184839 }}] Rice wines are drunk as a [dining beverage](/source/wine_and_food_pairing) in East Asian, Southeast Asian and South Asian cuisine during [formal dinner](/source/formal_dinner)s and [banquet](/source/banquet)s, and are also used as [cooking wine](/source/cooking_wine)s to [add flavors](/source/flavoring) or to neutralize unwanted tastes in certain food items (e.g. [seafood](/source/seafood) such as [fish](/source/fish_as_food) and [shellfish](/source/shellfish)).
==History==
The production of rice wine has thousands of years of history. In ancient China, rice wine was the primary [alcoholic drink](/source/alcoholic_beverage). Rice wine is one of the oldest fermented beverages, with the oldest evidence of rice wine being a rice and honey drink found in central China about 9,000 years ago.[{{Cite web |last=Borrell |first=Brendan |title=The Origin of Wine |url=https://www.scientificamerican.com/article/the-origin-of-wine/ |access-date=2023-01-10 |website=Scientific American |language=en}}] In the [Shang Dynasty](/source/Shang_dynasty) (1750-1100 BCE), funerary objects routinely featured wine vessels.[{{Cite journal |last=Poo |first=Mu-Chou |date=1999 |title=The Use and Abuse of Wine in Ancient China |journal=Journal of the Economic and Social History of the Orient |volume=42 |issue=2 |pages=123–151 |doi=10.1163/1568520991446820 |jstor=3632333 }}] The production of rice wine in Japan is believed to have started around third century BCE, after the introduction of wet rice cultivation.[{{cite web |title=Sake |url=https://www.britannica.com/topic/sake |website=Britannica }}]
As a result of [Alexander the Great's expedition to India](/source/Indian_campaign_of_Alexander_the_Great), the Roman Empire had begun importing rice wine by the first century BCE.[{{cite book |doi=10.1017/chol9780521402149 |title=The Cambridge World History of Food |date=2000 |isbn=978-1-139-05863-6 |editor-last1=Kiple |editor-last2=Ornelas |editor-first1=Kenneth F. |editor-first2=Kriemhild Coneè }}]
==Production==
Despite being called a ''wine'', the rice wine's production process has some similarities to that of [brewing](/source/brewing) 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 from [glutinous rice](/source/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.[{{cite journal |last1=Miao |first1=Zijian |last2=Hao |first2=Huiyi |last3=Yan |first3=Ruyu |last4=Wang |first4=Xinlei |last5=Wang |first5=Bowen |last6=Sun |first6=Jinyuan |last7=Li |first7=Zexia |last8=Zhang |first8=Yuhang |last9=Sun |first9=Baoguo |title=Individualization of Chinese alcoholic beverages: Feasibility towards a regulation of organic acids |journal=LWT |date=December 2022 |volume=172 |article-number=114168 |doi=10.1016/j.lwt.2022.114168 |doi-access=free }}]
==Types==
{| class="wikitable sortable"
! scope="col" | Name
! scope="col" | Place of origin
! scope="col" | Region of origin
! scope="col" class="unsortable" | Description
|-
| [Agkud](/source/Agkud)
| style="white-space:nowrap" | [Philippines](/source/Philippines)
| Southeast Asia
| Fermented rice paste or rice wine of the [Manobo people](/source/Manobo_people) from [Bukidnon](/source/Bukidnon)
|-
| [Apong](/source/Apong)
| style="white-space:nowrap" | India
| rowspan="2" | South Asia
| Indigenous to the Mising tribe, an indigenous Assamese community from the northeastern states of [Assam](/source/Assam) and [Arunachal Pradesh](/source/Arunachal_Pradesh)
|-
| [Ara](/source/Ara_(drink))
| style="white-space:nowrap" | [Bhutan](/source/Bhutan)
| Also made with [millet](/source/millet), or [maize](/source/maize)
|-
| [Beopju](/source/Beopju)
| style="white-space:nowrap" | Korea
| East Asia
| A variety of [cheongju](/source/Cheongju_(beverage))
|-
| [Brem](/source/Brem)
| style="white-space:nowrap" | Bali, Indonesia
| rowspan="2" | Southeast Asia
|-
| [Cơm rượu](/source/C%C6%A1m_r%C6%B0%E1%BB%A3u)
| style="white-space:nowrap" | Vietnam
| Made from [glutinous rice](/source/glutinous_rice).
|-
| [Cheongju](/source/Cheongju_(beverage))
| style="white-space:nowrap" | Korea
| East Asia
| Clear; refined
|-
| [Cholai](/source/Cholai)
| style="white-space:nowrap" | [West Bengal](/source/West_Bengal), India
| South Asia
| Reddish
|-
| [Choujiu](/source/Choujiu)
| style="white-space:nowrap" | [Xi'an](/source/Xi'an), [Shaanxi](/source/Shaanxi), China
| East Asia
| A milky wine made with [glutinous rice](/source/glutinous_rice)
|-
| [Chuak](/source/Chuak)
| style="white-space:nowrap" | India
| rowspan="2" | South Asia
| Milky rice wine from [Tripura](/source/Tripura), India
|-
| [Chhaang](/source/Chhaang)
| style="white-space:nowrap" | Nepal, India, Bhutan
| Milky rice wine from Nepal, Northeast India, Bhutan
|-
| [Dansul](/source/Dansul)
| rowspan="2" style="white-space:nowrap" | Korea
| rowspan="3" | East Asia
| Milky; sweet
|-
| [Gwaha-ju](/source/Gwaha-ju)
| Fortified
|-
| [Hakka](/source/Hakka_rice_wine)
|Meizhou, Guangdong, China
|Made from [red yeast rice](/source/red_yeast_rice) and [glutinous rice](/source/glutinous_rice)
|-
| [Hariya](/source/Hariya)
| rowspan="3" style="white-space:nowrap" | India
| rowspan="2" | South Asia
| White; watery
|-
| [Handia](/source/Handia_(drink))
| White; watery, from Chhattisgarh, Jharkhand, Odisha, Uttar Pradesh and Bihar, India
|-
|Hanji
|[South Asia](/source/South_Asia),
[Southeast Asia](/source/Southeast_Asia)
|Native to [Chakma](/source/Chakma_people) community living in [India](/source/India), [Myanmar](/source/Myanmar), [Bangladesh](/source/Bangladesh). It is a fermented wine made from rice and apparently is white in colour. And is majorly consumed during festive season.
|-
| [Huangjiu](/source/Huangjiu)
| style="white-space:nowrap" | China
| East Asia
| Fermented, literally "yellow wine" or "yellow liquor", with colors varying from clear to brown or brownish red
|-
| [Judima](/source/Judima)
| style="white-space:nowrap" | India
| South Asia
| Fermented, distinguished by the use of a local wild herb called ''thembra''
|-
| [Lao-Lao](/source/Lao-Lao)
| style="white-space:nowrap" | Laos
| rowspan="2" | Southeast Asia
| Clear
|-
| [Lihing](/source/Lihing)
| style="white-space:nowrap" | [Sabah](/source/Sabah), [Malaysian Borneo](/source/Malaysian_Borneo)
| Traditional rice wine of the indigenous [Kadazan-Dusun](/source/Kadazan-Dusun) usually served during festive including ''[Kaamatan](/source/Kaamatan)''.[{{cite web|url=https://www.iloveborneo.my/5-jenis-arak-tradisional-masyarakat-sabah/|title=Kenali 5 Jenis Arak Tradisional Warisan Masyarakat Sabah|trans-title=Get to know 5 types of traditional liquor from the heritage of Sabah community|last=NA|first=Ismail|language=ms|work=ILoveBorneo.my|date=28 January 2024|access-date=7 October 2025|archive-url=https://web.archive.org/web/20251007072755/https://www.iloveborneo.my/5-jenis-arak-tradisional-masyarakat-sabah/|archive-date=7 October 2025|url-status=live}}] 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.[{{cite web|url=https://pemetaanbudaya.jkkn.gov.my/en/senibudaya/detail/1182|title=KINOMOL AND LIHING [Introduction and history]|work=National Department for Culture and Arts, Malaysia|access-date=18 October 2025|archive-url=https://web.archive.org/web/20251018093522/https://pemetaanbudaya.jkkn.gov.my/en/senibudaya/detail/1182|archive-date=18 October 2025|url-status=dead}}]
|-
| Laopani (Xaaj)
| rowspan="2" style="white-space:nowrap" | India
| rowspan="2" | South Asia
| Made from fermented rice; popular in Assam. Concentrated (pale yellow coloured extract) of the same is called Rohi
|-
| Lugdi
| Milky rice wine from Himachal Pradesh, India
|-
| [Makgeolli](/source/Makgeolli)
| style="white-space:nowrap" | Korea
| rowspan="3" | East Asia
| Milky
|-
| [Mijiu](/source/Mijiu)
| style="white-space:nowrap" | China
| A clear, sweet liqueur made from fermented [glutinous rice](/source/glutinous_rice)
|-
| [Mirin](/source/Mirin)
| style="white-space:nowrap" | Japan
| Used in cooking
|-
| [Pangasi](/source/Pangasi)
| style="white-space:nowrap" |Philippines
| rowspan="5" | Southeast Asia
| Rice wines with ginger from the [Visayas](/source/Visayas_region) and [Mindanao](/source/Mindanao) islands of the Philippines. Sometimes made with [job's tears](/source/job's_tears) or [cassava](/source/cassava).[{{cite web |last1=Gico |first1=Emma T. |last2=Ybarzabal |first2=Evelyn R. |title=Indigenous Rice Wine Making in Central Panay, Philippines |url=https://cpu.edu.ph/uncategorized/indigenous-rice-wine-making-in-central-panay-philippines/ |website=Central Philippine University |date=20 November 2018 |access-date=4 May 2019}}]
|-
| [Phú Lộc rice wine](/source/Ph%C3%BA_L%E1%BB%99c_rice_wine)
| rowspan="4" style="white-space:nowrap" | Vietnam
| The spirit is made from sticky [rice](/source/rice) fermented with a traditional strain of [yeast](/source/yeast).
|-
| [Rượu cần](/source/R%C6%B0%E1%BB%A3u_c%E1%BA%A7n)
| Drunk through long, thin bamboo tubes.
|-
| [Rượu nếp](/source/R%C6%B0%E1%BB%A3u_n%E1%BA%BFp)
| Mildly alcoholic Vietnamese pudding or wine made from fermented [glutinous rice](/source/glutinous_rice).
|-
| [Rượu đế](/source/R%C6%B0%E1%BB%A3u_%C4%91%E1%BA%BF)
| Made of either [glutinous](/source/glutinous_rice) or non-glutinous [rice](/source/rice).
|-
| [Sake](/source/Sake)
| style="white-space:nowrap" | Japan
| East Asia
| The term "sake", in Japanese, literally means "alcohol", and the Japanese rice wine is usually termed [nihonshu](/source/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](/source/Sato_(rice_wine))
| style="white-space:nowrap" | [Northeast Thailand](/source/Northeast_Thailand)
| Southeast Asia
| Sato is a traditional northeastern Thailand (Isan) alcoholic fermented drink that has been made for centuries from starchy glutinous or sticky rice by growers in that region.
|-
| [Shaoxing](/source/Shaoxing_wine)
| style="white-space:nowrap" | [Shaoxing](/source/Shaoxing), [Zhejiang](/source/Zhejiang), China
| East Asia
| One of the most famous varieties of huangjiu, or traditional Chinese wines
|-
| [Sra peang](/source/Sra_peang)
| style="white-space:nowrap" | Northeastern [Cambodia](/source/Cambodia)
| Southeast Asia
| Cloudy white rice wine indigenous to several ethnic groups in Northeastern [Cambodia](/source/Cambodia) ([Mondulkiri](/source/Mondulkiri) and [Ratanakiri](/source/Ratanakiri)).
|-
| [Sulai](/source/Sulai)
| rowspan="3" style="white-space:nowrap" | India
| rowspan="3" | South Asia
| Rice wine from Assam region
|-
| [Sonti](/source/Sonti_(beverage))
| Andhra Pradesh, Telangana
|-
| Sunda Kanji
| Rice wine from Tamil Nadu
|-
| [Tapai](/source/Tapai)
| style="white-space:nowrap" | [Austronesia](/source/Austronesian_people)
| rowspan="3" | Southeast Asia
| —
|-
| [Tapuy](/source/Tapuy)
| style="white-space:nowrap" | [Philippines](/source/Philippines)
| Also called baya or tapey. Clear rice wine from [Banaue](/source/Banaue) and [Mountain Province](/source/Mountain_Province) in the Philippines
|-
| [Tuak](/source/Tuak)
| style="white-space:nowrap" | Borneo
| Dayak
|-
| Leiyi, Zam, Khar, Paso and Chathur
| rowspan="3" style="white-space:nowrap" | India
| rowspan="3" | South Asia
| Varieties of wine and beer from Manipur region[{{Cite web |url=http://kanglaonline.com/2014/08/who-killed-the-rice-beer/ |title=Who Killed The Rice Beer? |website=Kangla Online |first=Chonchuirinmayo |last=Luithui |date=August 29, 2014 |access-date=September 14, 2019 |archive-date=October 25, 2020 |archive-url=https://web.archive.org/web/20201025162424/http://kanglaonline.com/2014/08/who-killed-the-rice-beer/ |url-status=dead }}]
|-
| [Zutho](/source/Zutho)
| Rice wine from Nagaland
|-
| [Zu](/source/Zu_(beverage))
| Rice wine from Mizoram
|}
== Typical Chinese Dishes with Mijiu ==
Mijiu (米酒) is an important ingredient in many traditional Chinese desserts and dishes.
Egg Drop Mijiu (蛋花米酒) [{{Cite web |last=太古风华有机酒酿 |title=米酒怎么喝？ |url=https://zhuanlan.zhihu.com/p/509992322 |website=zhihu}}][{{Cite web |title=米酒的几种吃法-百度经验 |url=https://jingyan.baidu.com/article/c1a3101e9a5cf39f646deb17.html |access-date=2026-05-10 |website=jingyan.baidu.com}}][{{Cite web |title=米酒吃法：甜米酒如何烹菜加倍提升味感 |url=https://sn.cri.cn/2018-07-17/dd0f4d0f-7e65-71e4-da96-92b9d5569b44.html |access-date=2026-05-10 |website=sn.cri.cn}}]
First, rice, water, mijiu, and sugar are added in a pot and heat it until it boils. Meanwhile, beat an egg in another bowl. Pour the beaten egg in a circular motion into the boiling mass to create wisps of ribbons. Feel free to add sugar to match your preferred level of sweetness. This dessert is usually served warm and has a smooth creamy texture.
Mijiu Sticky Rice Balls (米酒湯圓)