Especially in Asia popular alcoholic beverage, which is mainly produced from rice, but partly also wheat and millet. Through a fermentative Process is first the strength of these raw materials by adding molds of the genera Aspergillus, Monascus, Penicillium and Rhizopus in glucose (Sugar) converted. With different methods then a mass of the fermented cereals and water is formed and by means of yeasts the fermentation started. That's why a rice wine is much more like one beer as wine; He is one of the beer-type drinks. But a rice wine usually has a higher one alcohol content on.
The typical caramel-like Taste is due to the aroma sotolone caused. The Chinese Rice wines are called Mijiu. They are available in numerous variants of dry to sweet produced with an alcohol content between 12 and 20% vol. Known styles or brands from China are Fuijan, the best-regarded Shaoxing and Nu'er-Hong, In Laos, the rice wine is called Lao Khao Kam. In Japan it is called Nihonshu or Seishu, in Europe, however sake (The production of rice wine is described in detail in this keyword).
Complete listings of the numerous vinification measures and cellar techniques, as well as the wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,