Japanese alcoholic beverage made from fermented rice. It dates to at least the 3rd century AD. Sake is light in colour and noncarbonated, with a sweet flavour; its alcohol content is about 18percnt by volume. Often mistakenly called a wine, sake is closer in its method of manufacture to beer. Steamed rice is combined with a mold that converts the rice starch to fermentable sugars; the mix is kneaded into a paste, twice fermented (with fresh rice and water added), filtered, and bottled. In Japan, where it is the national beverage and the traditional drink of the Shinto gods, sake is warmed in a small earthenware or porcelain vessel before being blessed and served in small porcelain cups.
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Rice wine is an alcoholic beverage made from rice. Unlike wine, which is made by fermentation of naturally sweet grapes and other fruit, rice "wine" results from the fermentation of rice starch converted to sugars. This process is akin to that used to produce beer; however, beer production employs a mashing process to convert starch to sugars whereas rice wine uses the different amylolytic process.
Rice brew typically has a higher alcohol content (18-25%) than wine (10-20%), which in turn has a higher alcohol content than beer (3-8%).
Some types of rice wine include:
Other types include:
Study on Milk-Clotting Mechanism of Rennet-Like Enzyme from Glutinous Rice Wine: Proteolytic Property and the Cleavage Site on [kappa]-Casein
Jul 01, 2007; ABSTRACT Chinese Royal cheese, an ancient and attractive dairy product now in China, is made from milk coagulated with glutinous...
WIPO ASSIGNS PATENT TO INDUSTRY-ACADEMIC COOPERATION FOUNDATION GYEONGSANG NATIONAL UNIVERSITY FOR "METHOD FOR PRODUCING RICE WINE IMPROVED BY THE USE OF PAPRIKA, AND RICE WINE PRODUCED THEREBY" (SOUTH KOREAN INVENTORS)
Feb 15, 2011; GENEVA, Feb. 15 -- Publication No. WO/2011/016634 was published on Feb. 10. Title of the invention: "METHOD FOR PRODUCING RICE...