An alcoholic drink that is particularly popular in Asia and is mainly made from rice, but also partly from wheat and millet. In a fermentative process, the starch of these raw materials 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 categorised as a beer-like beverage. However, rice wine generally has a much higher alcohol content than beer and wine.
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Roman Horvath MW
Domäne Wachau (Wachau)