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 a dining beverage in East Asian, Southeast Asian and South Asian cuisine during formal dinners and banquets, and are also used as cooking wines to add flavors or to neutralize unwanted tastes in certain food items (e.g. seafood such as fish and shellfish).
History
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The production of rice wine has thousands of years of history. In ancient China, rice wine was the primary alcoholic 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 the Shang 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]
Despite being called a wine, the rice wine's production process has some similarities to that of 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, 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.[7]
Native to Chakma community living in India, Myanmar, Bangladesh. It is a fermented wine made from rice and apparently is white in colour. And is majorly consumed during festive season.
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. (2000). Fermentations and Food Science. Science and Civilisation in China. Cambridge University Press. ISBN978-0-521-65270-4.[pageneeded]
↑ 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. PMID33184839.
↑ 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. JSTOR3632333.
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