Rice wine

thumb|Sake bottle, Japan, thumb|Sake barrel offerings at the Shinto shrine Tsurugaoka Hachimangū in [[Kamakura]]

is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated.

Makgeolli (), sometimes anglicized to makkoli (, ), is a Korean alcoholic drink. It is a milky, off-white, and lightly sparkling rice wine that has a slight viscosity, and tastes slightly sweet, tangy, bitter, and astringent. Chalky sediment gives it a cloudy appearance. As a low proof drink of six to nine percent alcohol by volume, it is often considered a "communal beverage" rather than hard liquor.

alcoholic beverage from fermented rice

alcoholic beverage brewed with snakes

species of fungus

thumb|260px|Several types of amazake from a supermarket is a traditional sweet, low-alcohol or non-alcoholic Japanese drink made from fermented rice. Amazake dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using the koji mold , which also includes miso, soy sauce, and sake.

thumb|An example of the Huadiao jiu thumb|right|A dessert made of Nu'er hong and Kuei Hua Chen Chiew Cocktail Jelly

right|thumb|Umeshu on the Rocks (Umeshu Rokku) thumb|Yashima Gakutei is a Japanese liqueur made by steeping ume plums (while still unripe and green) in and sugar. It has a sweet, sour taste, and an alcohol content of 10–15%. Famous brands of umeshu include Choya, Takara Shuzo and Matsuyuki. Varieties are available with whole ume fruits contained in the bottle, and some people make their own umeshu at home.

Chhaang or chhyang (, , , (Thhee in Limbu) is a Nepalese and Tibetan alcoholic beverage popular in parts of the eastern Himalayas among the Yakkha, Limbu, Dura, Newar, Sunuwar, Rai, Bhutia, Gurung, Magar, Sherpa, Tamang, Tharus and Lepcha communities. Among the Lepcha, it is called Chi. It is also known as jaarh in Nepal.

one of the most famous varieties of huangjiu, or traditional Chinese wines

Raksi (Devanagari: रक्सी) (, , Nepal Bhasa: aila) (Limbu: , Saejongwa in Limbu) is the Nepali term for a traditional distilled alcoholic beverage in Nepal, India (Darjeeling, Sikkim) and Tibet. It is often made at home.

thumb|upright|Eagle brand Balinese brem

Bhutanese alcoholic beverage

Mijiu (), also spelled michiu, is a Chinese rice wine made from glutinous rice, with the alcohol content ranging between 15% and 20% v/v. It is generally clear in appearance with a balanced taste of sweetness and acidity, similar to its Japanese counterpart sake and Korean counterpart cheongju, and is usually drunk warm like sake and cheongju. A particularly popular category of mijiu is huangjiu or 'yellow wine'. An unfiltered form of mijiu containing whole rice grains is called jiǔniàng () or láozāo (), with extremely low alcoholic content and often consumed by children. A type of baijiu

Korean refined rice wine

Traditional Vietnamese dessert made from glutinous rice

or kuchikami no sake is a type of sake, rice-based brewed alcohol, produced by a process involving human saliva as a fermentation starter. Kuchikamizake was one of the earliest types of Japanese alcoholic drinks. Kuchi means "mouth", kami means "to chew" and zake is the rendaku form of "sake" found in compound words.

Jiuniang 酒酿 is a sweet, soup- or pudding-like dish in Chinese cuisine. It is also known as sweet wine or sweet rice wine. It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol (1.5–2%) and lactic acid (0.5%). It is made by fermenting glutinous rice with a starter called jiuqu containing Rhizopus oryzae or Aspergillus oryzae and often yeast and bacteria.

Baekseju (; sold under the brand name Bek Se Ju) is a Korean glutinous rice-based fermented alcoholic beverage flavored with a variety of herbs, with ginseng most prominent among them. The name comes from the legend that the healthful herbs in baekseju will allow an individual to live up to 100 years old.

rice wine

thumb|right|300px|Sake barrels outside the Gekkeikan Ōkura Memorial Hall

Mildly alcoholic Vietnamese pudding or wine made from fermented glutinous rice

Tapuy, also spelled tapuey or tapey, is a rice wine produced in the Philippines. It is a traditional beverage and originated from Banaue and Mountain Province, where it is used for important occasions like weddings, rice harvesting ceremonies, fiestas and cultural fairs. It is produced from either pure glutinous rice or a combination of glutinous and non-glutinous rice together with '' roots, ginger extract, and a powdered starter culture locally known as bubod. Tapuy is an Ilocano name. The wine is more commonly called baya or bayah'' in Igorot languages.

fermented rice wine

Indian rice beer

Dansul () or gamju () is a milky (or cloudy) Korean rice wine made with rice, glutinous rice, and nuruk (fermentation starter). Due to the incomplete fermentation of the rice, the wine has relatively low alcohol content (2‒3% ABV) and sweet and slightly tangy notes.

Lihing is a type of Malaysian rice wine that originates from the state of Sabah. It is made from "pulut", a glutinous rice, and is a traditional rice wine for the Kadazan-Dusun people. The rice wine is also referred as hiing (in certain Dusun dialects), kinarung, kinomol, kinopi, linahas, sagantang as well tapai. They are different from one another, but all are made from rice-based drinks. Lihing is sold widely in Sabah including in some major hotels.

Choujiu is a type of Chinese fermented alcoholic beverage brewed from glutinous rice. It is very thick and has a milky white color, which is sometimes compared to jade.photo Fermentation is carried out by a combination of the fungus Aspergillus oryzae, which converts the rice starches into fermentable sugars, and yeast, which converts the sugars into alcohol. Varieties of lactic acid bacteria are also commonly present in the fermentation starter. The traditional Chinese name of the fermentation starter is qū.

Inventor of fermented drink in Chinese legend, and the deified patron of winemakers in China and Japan