Makgeolli is the oldest Korean rice wine that dates back to the 10th century. It is usually made from rice which is fermented with nuruk—traditional Korean starter. The fermentation process produces a lightly fizzy drink with a typical milky appearance and a slightly sweet flavor.

Makgeolli was the most popular Korean drink until the 1980s when it was largely overshadowed by imports, and it gained the status of a farmer’s drink (nongju). However, in the last decade, the drink has seen an increase in popularity, and it can be found in many South Korean bars. 

Shaoxing is a type of Chinese rice wine produced in the eponymous city in the Zhejiang province. It is made from brown glutinous rice, and it is typically aged for decades. Although the name is mainly associated with cooking, authentic Shaoxing is also commonly enjoyed as a drink.

It is a clear, amber-colored wine with a mild and mellow flavor, nutty aroma, and a warming finish. The alcohol content is typically around 18% ABV. Shaoxing is usually used as a flavoring in fillings, marinades, and stir-fries, but it also works well in sauces or braised dishes. 

Cheongju is a variety of South Korean rice wine that is made from fermented polished rice. It is then filtered to produce a clear, crisp drink with a subtly sweet flavor. Cheongju is an ancient beverage that was once enjoyed on the royal court, and it is still often used a ceremonial or a welcome drink.

It is also commonly employed in cooking, primarily in marinades and various sauces.

Brem is a traditional Indonesian fermented rice wine originating from Bali and Java. It is made from glutinous rice that is fermented using a special yeast culture called ragi tape. The fermentation process converts the rice starches into sugar and then into alcohol, resulting in a sweet, slightly tangy alcoholic beverage.

There are two main types of brem: liquid brem from Bali, which is a reddish or white rice wine with an alcohol content of around 5-14% ABV, and solid brem from Java, which is a fermented rice cake that is dried and eaten as a snack with a sweet and slightly sour taste. 

Often called a type of makgeolli, dongdongju is a type of rice wine made with glutinous rice, starter, and water. Unlike the filtered makgeolli, dongdongju is shortly fermented and is not filtered. This technique leaves the rice kernels floating on top of the drink.

Dongdongju is an opaque, milky drink with a sweet and subtly tart flavor. It is traditionally served in bowls, and it should be enjoyed chilled.

Táo mèo is a type of a liqueur that is traditionally associated with Sapa and the H'Mong ethnic group. It is made from the eponymous wild apples (Docynia indica) that are harvested and then soaked and fermented in water before they are macerated in rice wine (rượu), usually for several months.

Optionally, it can also be made with sliced and dried apples. The beverage has an amber color and a subtly sweet flavor, while the aromas are reminiscent of apples and caramel. This traditional drink is often promoted for its numerous health benefits. 

Moju is a thick Korean drink with fairly low alcohol content. It is based on makgeolli—traditional Korean beverage made with fermented rice—which is brewed with herbs and spices that usually include cinnamon, ginger, jujube, ginseng, and licorice root.

Moju is lightly sweetened, and although it is traditionally enjoyed chilled, it can also work well as a heated, warm drink. It is usually associated with Jeonju, and it is considered a great hangover remedy that goes well with hearty South Korean soups and stews.

Sato is a type of Thai rice wine made from sticky (glutinous) rice. The drink originates from Northeast Thailand (Isan), and it was initially enjoyed as a ceremonial beverage that was traditionally enjoyed on special occasions. It is made with steamed rice and a starter locally known as lukpaeng, consisting of rice starch, yeast, and a mix of herbs and spices.

The ingredients are fermented for several weeks before the drink is filtered and is then ready for consumption. This rice wine typically has a short shelf life, and though the best examples are traditionally home-brewed, some commercial varieties are also available. 

Rượu cần is a variety of Vietnamese rice wine that is usually made with glutinous (sticky) rice, though plain rice, millet, or cassava can also be used as a base. Unlike similar varieties, this type is not distilled, and the rice is usually combined with various herbs, spices, and roots before it is left to ferment for several weeks.

The process is traditionally done in large earthenware pots, which are covered with banana leaves. Rượu cần holds ceremonial value in Vietnam, and it is mostly enjoyed during ceremonies and festivities. The pot is usually placed in the center, and the wine is slowly sipped with the help of long bamboo straws.