Rice wine, also known as mijiu, is an alcoholic drink made from sticky rice, traditionally consumed in East and Southeast Asia, and also South Asia. Rice wine is made from the fermentation of rice starch that has been converted to sugars, which in turn produces alcohol. Microbes are the source of the enzymes that convert
the starches to sugar.
Rice wine typically has an alcohol content of 18%–25% ABV.
Rice wines are used in Asian gastronomy at formal dinners
and banquets, but many types are used in cooking.
They are also used in a religious and ceremonial context.
Best known rice wine types are Japanese mirin, mageolli a milky traditional wine from Korea, and of course Japanese sake. Sake is the most widely known type of rice wine in North America because of its ubiquitous appearance in Japanese restaurants.
There are many other types of wines produced from rice with each country and area having it’s own style of wine. Many types come from China and lesser known traditional styles are from Korea, Philippines, India, and smaller tribes from Asia.
We offer three types of rice wine starter kits. Easy to make and enjoy for the holidays. Most starters make 1L of wine and takes about a week to produce. Happy Brewing!
You can purchase any of the above starters at our web store Organic-Cultures.com
~ Culturing Spore Types – Many Japanese Koji Spores, Tempeh Starter Spores, Tape, Natto Starter, & Rice Wines ~
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