Rice Wine

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 wi... READ MORE

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 ... READ MORE

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 Sh... READ MORE

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 an... READ MORE

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 f... READ MORE

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 a... READ MORE

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, ... READ MORE

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... READ MORE

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 usual... READ MORE

Mijiu is a universal term used to denote basic Chinese rice wine, which is believed to have been the first of its kind that later influenced the immersion of many local varieties throughout Asia. It is made from fermented glutinous rice, ... READ MORE

Rượu nếp cẩm is a variety of Vietnamese fermented rice wine. It is made with black rice (gạo nếp cẩm), which attains a distinctive deep purple hue. When the rice is cooked or soaked, it is combined with yeast, and it is then left... READ MORE

Sansachun is a Korean rice wine flavored with sansa or hawthorn fruit—a flowering shrub or tree of the rose family. It is a mellow drink with a fruity aroma and a sweet and sour flavor. This rice wine has a low alcohol content, typi... READ MORE

Lao hai is a fermented rice wine that originated among the ethnic minorities. It is produced in large earthenware jars by fermenting glutinous (sticky) rice and a herbal starter. The resulting beverage is cloudy, subtly sweet, and usually... READ MORE

Tapuy is a variety of rice wine that hails from the Philippines. The drink is made from glutinous rice that is fermented with a local starter culture known as bubod. The combination can be left to ferment for several days, but it... READ MORE

Vietnamese rice wine is known under various names, but it is usually, and somewhat mistakenly, referred to as rượu - a term that is also used for other alcoholic drinks. Two main types include rượu gạo or rượu đếREAD MORE

Rượu thuốc is a type of Vietnamese rice wine that is mostly considered as a medicinal beverage used to soothe various types of alignments. The drink is usually made with different ingredients that are infused in distilled rice wine. Typic... READ MORE

Gamju or dansul is an opaque Korean drink which is produced by fermenting steamed rice with a starter culture known as nuruk. The fermentation is done at low temperatures, and the process results in a drink that is sligh... READ MORE

Tuak is a traditional rice wine commonly found in Malaysia, Indonesia, and the Philippines, particularly among indigenous communities in Sarawak, Sabah, Sumatra, and the Visayas. It is made by fermenting glutinous rice with water and natural yeast... READ MORE