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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 ]
In Taiwan, the Taiwan Tobacco and Liquor Corporation (Monopoly Bureau) is the main manufacturer, branded as "Taiwan red label" with an alcohol content of 19.5%. Mijiu is also used frequently in Chinese cuisine as a cooking wine, commonly used in seafood and exotic southern dishes such as ginger duck, drunken chicken, and three-cup chicken. [2]
Sake bottle, Japan, c. 1740 Sake barrel offerings at the Shinto shrine Tsurugaoka Hachiman-gū in Kamakura Sake, saké (酒, sake, / ˈ s ɑː k i, ˈ s æ k eɪ / SAH-kee, SAK-ay [4] [5]), or saki, [6] also referred to as Japanese rice wine, [7] is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran.
Mirin is a rice wine used as a seasoning or consumed as a beverage in Japanese cuisine. It has less alcohol but more sugar in comparison to sake. ... It is a sweet liquor containing about 14% ...
Alcohol by volume (abbreviated as alc/vol or ABV) is a standard measure of the volume of alcohol contained in a given volume of an alcoholic beverage, expressed as a volume percent. [ 1 ] [ 2 ] [ 3 ] It is defined as the number of millilitres (mL) of pure ethanol present in 100 mL (3.5 imp fl oz; 3.4 US fl oz) of solution at 20 °C (68 °F).
After 3 days of primary fermentation, 20 bokja (9–10 L, 2.0–2.2 imp gal, 2.4–2.6 US gal) of soju (distilled liquor) is added to the rice wine. The fortified rice wine is consumed after 7 days of secondary fermentation. A recipe for gwaha-ju in the 1809 encyclopaedia Gyuhap chongseo states: [3] 1–2 doe (1.8–3.6 L, 0.40–0.79 imp gal ...
Substitute the rice wine vinegar with equal parts sherry vinegar, and be sure to use slightly less sherry vinegar in dishes using milder ingredients. 4. Champagne vinegar. Parade.
Mirin (味醂 or みりん, Japanese:) 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. [1] The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further ...