Although it presumably originated in China, rice wine is an alcoholic drink that exists in numerous local variants throughout Asia. This vast group of beverages is conventionally known as wine, but the techniques used in their production are more similar to brewing.
The base of each variety is the steamed rice mash that is combined with a starter—which is usually regional such as qu or jiuqu in China, koji in Japan, or nuruk in Korea. In the process, the starch converts to sugar, while the yeast enables the sugars to turn to alcohol.
Among this vast group, many base rice wines are diluted, sweetened, fortified, or combined with fruit juice or other additions, creating an almost infinite list of varieties. Each regional variation is not only enjoyed as a drink, but it is also commonly used in cooking, and it represents an important cultural element since it is often regarded as a welcome or ritual drink.
Some of the most common Asian rice wines include Shaoxing and mijiu in China, rượu cần in Vietnam, lihing in Malaysia, makgeolli and Cheongju in Korea, as well as sake and mirin in Japan.
