Alcohol popular especially in Asia, which is mainly produced from rice, but also partly from wheat and millet. Through a fermentative First, the strength of these raw materials is added by adding process molds of the genera Aspergillus Monascus Penicillium and rhizopus in glucose (Sugar) converted. A mass is then formed from the fermented cereals and water using various methods and by means of yeasts the fermentation started. That is why a rice wine is much more like one beer as wine; it is one of the beer-like drinks. However, 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 come in numerous varieties of dry to sweet produced with an alcohol content between 12 and 20% vol. Well-known styles and brands from China are Fuijan, the best known Shaoxing and Nu'er-Hong, In Laos, the rice wine is called Lao Khao Kam. In Japan it's called Nihonshu or Seishu, but in Europe sake (The production of rice wine is described in detail with this keyword).
Complete lists of the numerous vinification measures or cellar techniques, as well as the wine, sparkling wine and distillate types regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,