This is a list of notable rice drinks. This list contains fermented and unfermented drinks made from rice.
This is a list of notable rice drinks. This list contains fermented and unfermented drinks made from rice.
Rice wine is an alcoholic drink made from rice.
Sake is an alcoholic drink of Japanese origin that is made from fermented rice.
Soju is a clear, colorless distilled beverage that is widely associated with the drinking culture of Korea. It is usually consumed neat (ABV).
There is a long history of alcoholic drinks in China. They include rice and grape wine, beer, and various liquors including baijiu, the most-consumed distilled spirit in the world.
Makgeolli, sometimes anglicized to makkoli, is a Korean alcoholic beverage. The milky, off-white, and lightly sparkling rice wine has a slight viscosity that tastes slightly sweet, tangy, bitter, and astringent. Chalky sediment gives it a cloudy appearance. As a low proof drink of six to nine percent alcohol by volume, it is often considered a "communal beverage" rather than hard liquor. In Korea, makgeolli is often unpasteurized, and the wine continues to mature in the bottle. Because of the short shelf life of unpasteurized "draft" makgeolli, many exported makgeolli undergo pasteurization, which deprives the beverage of complex enzymes and flavor compounds. Recently, various fruits such as strawberries and bananas are added to makgeolli to drink in new forms.
Korean cuisine has a wide variety of traditional alcoholic drinks, known as sul (술). Many of these drinks end with the Sino-Korean word -ju, and some end with the native Korean word -sul. The Sino-Korean -ju is not used as an independent noun.
Rice baijiu, also known as rice-fragrance baijiu, is a variety of Chinese baijiu. Unlike other types of baijiu, it is distilled mainly from rice rather than from sorghum or other grains. It has a characteristic rice fragrance.
Cheongju, sometimes romanized as Chungju, is a clear, refined rice wine of Korean origin.
Baekseju is a Korean glutinous rice-based fermented alcoholic beverage flavored with a variety of herbs, ginseng most prominent among them. The name comes from the legend that the healthful herbs in baekseju will result an individual to live up to 100 years old.
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
Tapai is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia, especially in Austronesian cultures, and parts of East Asia. It refers to both the alcoholic paste and the alcoholic beverage derived from it. It has a sweet or sour taste and can be eaten as is, as ingredients for traditional recipes, or fermented further to make rice wine. Tapai is traditionally made with white rice or glutinous rice, but can also be made from a variety of carbohydrate sources, including cassava and potatoes. Fermentation is performed by a variety of moulds including Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii or Mucor species, and yeasts including Saccharomyces cerevisiae, and Saccharomycopsis fibuliger, Endomycopsis burtonii and others, along with bacteria.
Brem is traditional fermented food or fermented beverage from Indonesia. There are two types of brem, brem cake (solid) that is usually eaten as snack from Madiun and Wonogiri, and brem beverage (liquid) made of rice wine from Bali and Nusa Tenggara, but mostly known from Bali. Brem first appeared in Java around the year 1000, based on investigations regarding old Javanese inscriptions and literature.
Rượu nếp is a pudding or drink from northern Vietnam.
An alcoholic drink is a drink that contains ethanol, a type of alcohol produced by fermentation of grains, fruits, or other sources of sugar that acts as a drug. The consumption of alcoholic drinks, often referred to as "drinking", plays an important social role in many cultures. Most countries have laws regulating the production, sale, and consumption of alcoholic beverages. Regulations may require the labeling of the percentage alcohol content and the use of a warning label. Some countries ban such activities entirely, but alcoholic drinks are legal in most parts of the world. The global alcoholic drink industry exceeded $1 trillion in 2018.
Andong soju is a traditional type of distilled soju produced in Andong, North Gyeongsang Province, South Korea.
Gwaha-ju is a traditional Korean fortified rice wine. The refined rice wine cheongju is fortified by adding the distilled spirit soju to produce gwaha-ju. Popular varieties include gangha-ju (강하주) of Boseong and Yeonggwang in South Jeolla Province, sinseon-ju (신선주) of Namwon in North Jeolla Province, and yak-soju (약소주) of Suwon in Gyeonggi Province.
Nuruk (누룩) is a traditional Korean fermentation starter. It is used to make various types of Korean alcoholic beverages including takju, cheongju, and soju. It is an essential ingredient in Shindari and is mixed with rice. Historically, it was used in a variety of provinces of Korea, including Jeju Island.
North Korea is a country in East Asia constituting the northern part of the Korean Peninsula. It is bordered to the south by South Korea, and the two countries are separated by the Korean Demilitarized Zone. Some dishes are shared by the two Koreas, however availability and quality of Northern cuisine is much more significantly impacted by sociopolitical class divides.
