Search results
Results from the WOW.Com Content Network
Makgeolli is an alcoholic drink native to Korea that is prepared from a mixture of wheat and rice, which gives it a milky, off-white color, and sweetness. [1] Raksi being distilled in Nepal. Rice wine is an alcoholic drink made from rice. Apo (drink) Ara (drink) Beopju; Brem; Cheongju (wine) Chhaang; Choujiu; Chuak; Cơm rượu; Gamju ...
Rice wine is an alcoholic beverage fermented from rice, traditionally consumed in East Asia, Southeast Asia and South Asia, where rice is a quintessential staple crop. Rice wine is made by the fermentation of rice starch , during which microbes enzymatically convert polysaccharides to sugar and then to ethanol . [ 1 ]
[1] [2] Just as other regional varieties made not from grapes but cereal are commonly called wine rather than beer, sato is commonly called Thai rice wine. When brewed in little brown jugs called hai ( ไห ), it is called lao hai ( เหล้าไห ) or lao u ( เหล้าอุ ).
Sevai is similar to idiyappam, in the ingredients and preparation. Sevai, unlike idiyappam, is typically broken or cut up rather than in piles of noodles. In this way, sevai is treated almost as a substitute for rice. Idiyappam, by contrast, is served almost as a substitute for appam with side dishes like curries or kormas.
Pages in category "Rice wine" The following 42 pages are in this category, out of 42 total. This list may not reflect recent changes. ...
Rượu cần may be made out of ordinary rice, glutinous rice, cassava, or corn, along with leaves and herbs. [ 3 ] [ 4 ] Yet another variety of minority rice wine is rượu nếp nương , made from a glutinous rice grown in mountainous cultivation areas of Vietnam's northwest .
It is usually made from kodo millet or rice; different grains produce different flavors. [2] It is made by distilling a chhaang , a brewed alcoholic drink. [ 3 ] The Limbus and Kirati people, for whom it is a traditional beverage, [ 4 ] drink tongba and raksi served with pieces of pork, water buffalo or goat meat sekuwa . [ 5 ]
The fortified rice wine was a luxurious prestige drink made in the wealthy households of yangban gentries in the early 15th century, but gradually spread and became popular among commonality. [ 2 ] Many legacy gwaha-ju recipes disappeared due to the harsh periods of Japanese forced occupation (1910–1945) and the Korean War (1950–1953).