Rice wine

A brew (the liquor which I do not distill) that the rice wine (English: Ricewine, German: Reiswein) was made from rice. I mainly point to the sake.

Table of contents

in Japan

• Sake - starch saccharifies it (parallel double fermentation), and sweetness is felt. 16-20% of alcohol frequency.
• Because the fermentation is suppressed than sweet sake - sake, a sugar content is high, and the alcohol frequency is low.
• The liquor which left sweetness by letting you ferment in a short term in sweet alcoholic drink made from sake lees - summer. There is weak acidity by the lactic fermentation.
• Me phosphorus liquor (me phosphorus Che) - Liquor of Okinawa Ishigakijima. I open the glutinous rice which it was sultry and dry it for approximately one week and wait for there being malted rice naturally. I pour the rice and Awamori into the pot and let you ferment for approximately three months [¹].

Korean Peninsula

マッコリ which was poured by a caliber

• Chonju (refined sake, 청주, Cheongju) - The refined sake which is made in the Korean Peninsula.
  • A kind of law liquor (법주, Beopju) Chonju. There is tenacity with amber. 18% of alcohol frequency [²].
• マッコリ (raw sake) - The raw sake (sake) of the Korean Peninsula. Around 6-8% of alcohol frequency. It is sweet-sour and has body [³].
• シッケ (食醯, 식혜, Sikhye) - I let rice ferment with the drink of the Korean Peninsula and grow it, but there is little alcohol. I let you ferment with malt [⁴].
• ガムジュ (sweet alcoholic drink made from sake lees, 감주, Gamju) - The raw sake of the Korean Peninsula. Sweetness is strong.

in China

Shaoxing

• 稠酒 (Choujiu) - Raw sake of the Chinese Xi'an neighborhood. I assume glutinous rice raw materials.
• Chinese sake (ミーチュウ) - With transparence Chinese Chinese sake (point to the distilled liquor in Taiwan) with the sweetness. I make it from glutinous rice. I am often offered after a meal in the southern part of China.
• Deep red liquor (アンチュウ) - Liquor in southern China. I let glutinous rice, deep red malted rice, Chinese sake ferment for approximately two weeks and let you mature for several months after filtering it. 21-23% feel acidity for alcohol a little. The thing which matured for a long term is liked [⁵]. Red wine is called deep red liquor in (※ China.)
• Yellow Chinese liquor (ホアンチュウ) - Liquor of Fuzhou. I assume glutinous rice raw materials, but 糯粟, wheat may be used. The acidity is higher than sake [⁶].
  • A kind of Shaoxing - yellow Chinese liquor.

The south, in Southeast Asia

The ルオウ can which was put in an earthenware vessel. The Ede group of Vietnamese Thai Nguyen makes Chinese sake willingly.

Label of Sato

• ブルム (Brem) - I am made in Bali. There is sweetness. I sprinkle malted rice on the rice which I steamed and let you wrap it and ferment for three days with the leaf of the banana. 2 liters are removed from 3 kg of rice. After having squeezed it, I may let you mature for approximately three months, and, in that case, it becomes the light brown, and the alcohol frequency rises, too [⁷]. The person from Bali does not drink very much other than time of the festival [⁸].
• リヒン (Lihing) - A kind [⁹] of the raw sake which Kadazan of Borneo Island Sabah, Indonesia makes.
• ルオウ perception (Ruou can) - Vietnamese Chinese sake. In "Rượu," liquor, "cần" mean a bottle. Kana writing it ズオウカン, ジウカーン, roux perception, geo-perception. I drink through a pipe of the bamboo.
• Sato (Sato) - I write it as サートゥ. The Chinese sake which assumes タイイーサーン district the origin. I untie glutinous rice (I often use the remainder of the meal) which I cooked with water and I powder the malted rice which I warmed lightly and mix it and let you ferment for approximately one week. I squeeze it with cloth and drink. Sweetness is strong, and the alcohol frequency is low [¹⁰].
• タプイ (Tapuy) - Philippine Chinese sake. I am made in the northern part of Luzon.
• タパイ (Tapai) - Chinese sake of Borneo Island Sabah, Malaysia. I am made in ババンガゾ villages [¹¹].
• Raw sake of トォン - Nepal. I mix malt with the rice which I steamed and I put it in a pot and put red peppers in the top and let you close the cap with a leaf and straw and ferment for approximately one week twice [¹²].
• トゥア (Tuak) - The raw sake which Iban (en) of Borneo Island Sarawak, Malaysia makes.

Explanatory note, source

[Help]

1. ^ Kaihara p.44
2. House of ^ Korea culture Gyeongju law liquor
3. House of ^ Korea culture マッコルリ
4. House of ^ Korea culture シッケ
5. Pond p.28 out of ^
6. Pond p.156 out of ^
7. ^ Kaihara p.58
8. ^ Japan ASEAN center Indonesia culinary guide
9. レストランリヒン アヤム of the ^ Queen
10. ^ Kaihara p.52
11. ^ Akira Munakata About development of a farm village development project and sightseeing in the Malaysia Sabah ティナンゴール village in later farm village (PDF)
12. ^ Kaihara p.57

References

• Hiroshi Kaihara "illustration collection of works world handmade liquor handbook," it is Noyama fishing village lyceum, ISBN 4-540-98137-4 for 1,998 years
• Ryozo Tonoike "seat of world liquor Japan encyclopedia of the liquor," it is Tokyo temple publication, ISBN 4-490-10671-8 for 2,005 years

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