An alcoholic beverage popular in Asia, mainly made from rice, but also wheat and millet to some extent. Through a fermentative process, the starch of these basic substances is first converted into glucose (sugar) by adding moulds of the genera Aspergillus, Monascus, Penicillium and Rhizopus. Using various methods, a mass is then formed from the fermented grains and water and fermentation is started using yeasts. This is why rice wine is much more similar to beer than wine; it is therefore considered a beer-like drink. However, rice wine usually has a much higher alcohol content than beer and wine.
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