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Mixiang (米 香, mǐxiāng; rice aroma): This class of liquor is exemplified by baijiu distilled from rice, such as Sanhuajiu (三花酒) from Guilin, Guangxi province. This fragrance has long history and is made using rice-based Rhizopus spp.-type Qu starters (小曲, xiǎoqū, lit. 'little qu). [10]
Everclear is an American brand name of a line of rectified spirit ... It is made from grain [2] and is bottled at 60%, 75.5%, 94.5% and 95% alcohol by volume ...
The production of rice wine has thousands of years of history. In ancient China, rice wine was the primary alcoholic drink. The first known fermented beverage in the world was a wine made from rice and honey about 9,000 years ago in central China. [3] In the Shang Dynasty (1750-1100 BCE), funerary objects routinely featured wine vessels. [4]
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According to Kikkoman, mirin is a rice wine used as a seasoning or consumed as a beverage in Japanese cuisine. It is a sweet liquor containing about 14% alcohol content and 40 to 50% sugar content.
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 ...
Speaking of fermented rice: Rice vinegar, or rice wine vinegar, is a seasoning agent derived from similar ingredients, albeit produced with a different technique. Commonly used in East Asian and ...
In Korean cuisine, ssal-sikcho (쌀식초; "rice vinegar") made with either white or brown rice. Glutinous rice may also be used. Rice is mixed with nuruk (fermentation starter). [9] Alternatively, rice wine lees can be used to make rice vinegar, in which case the final product is often called makgeolli-sikcho (rice wine vinegar).