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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 ]
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 ...
Tapuy, also spelled tapuey or tapey, is a rice wine produced in the Philippines. It is a traditional beverage originated from Banaue and Mountain Province, where it is used for important occasions such as weddings, rice harvesting ceremonies, fiestas and cultural fairs.
Fortified wine is distinguished from spirits made from wine in that spirits are produced by means of distillation, while fortified wine is wine that has had a spirit added to it. Many different styles of fortified wine have been developed, including port , sherry, madeira , marsala , commandaria , and the aromatized wine vermouth .
Rượu đế is a distilled liquor from Vietnam, made of either glutinous or non-glutinous rice. It was formerly made illegally and is thus similar to moonshine . It is most typical of the Mekong Delta region of southwestern Vietnam (its equivalent in northern Vietnam is called rượu quốc lủi ).
Huangjiu (Chinese: 黃酒; lit. 'yellow wine') is a type of Chinese rice wine most popular in the Jiangnan area. Huangjiu is brewed by mixing steamed grains including rice, glutinous rice or millet with qū as starter culture, followed by saccharification and fermentation at around 13–18 °C (55–64 °F) for fortnights. Its alcohol content ...
Pangasi, also known as pangase or gasi, are various traditional Filipino rice wines from the Visayas Islands and Mindanao. [1] They could also be made from other native cereals like millet and job's tears. Pangasi and other native Filipino alcoholic beverages made from cereal grains were collectively referred to by the Spanish as pitarrillos. [2]
The earliest evidence of wine was found in what is now China, where jars from Jiahu which date to about 7000 BC were discovered. This early rice wine was produced by fermenting rice, honey, and fruit. [20] What later developed into Chinese civilization grew up along the more northerly Yellow River and fermented a kind of huangjiu from millet.
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