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Topic: Rice Wine

	Matching Wine and Rice - DiWineTaste
		Rice is among the most ancient cereals known by humans: it is believed it was already used for nutritional purposes 6,000 years ago; other theories support the idea the first forms of cultivation can be dated back to 8,000 years ago in the island of Java and in Cambodia.
		Rice proves its incredible versatility in the gastronomical cooking of every country in the world, from recipes made of “simple” boiled rice, to the most elaborated and complex recipes where the rice is united to sumptuous flavors.
		The use of rice in cooking is mainly determined by its resistance to cooking and its stickiness, that is the capacity of releasing starch during cooking.
	www.diwinetaste.com /dwt/en2005106.php (2450 words)

	USA Rice Federation: Consumer: Kitchen: Glossary
		Rice milling is the removal of the hulls and bran from harvested, dried rough rice to produce a milled, polished or white rice.
		Dutch for "rice table," rijsttafel is the Dutch version of an Indonesian meal consisting of small well-seasoned side dishes such as steamed or fried seafood and meats, vegetables, fruits, sauces, condiments, etc. The Dutch adopted this style of dining during their occupation of Indonesia in the 18th and 19th centuries.
		The starch and flour from waxy rice is used frozen as a binder for gravies, sauces and fillings, because it is resistant to breakdown during freezing and thawing.
	www.usarice.com /consumer/glossary.html (1991 words)

	The Asia Rice Foundation: Thailand Rice Articles
		Glutinous rice is getting a hand at overcoming its image as the country bumpkin of rice, with a little help from producers of the powerful traditional wine.
		Rice wine producer, Thotsaphol Kaewrawang, 40, a native of Phimai district, Nakhon Ratchasima province, has been brewing rice wine all his life using the family wisdom passed down from his grandparents.
		The result is a sweet and aromatic rice wine, with a seven per cent alcohol content, rivalling that of beer and much higher than the ready-made mixed drinks on the local market, like Bacardi Breezers and Kristof.
	www.asiarice.org /sections/whatsnew/Thailand48.html (1169 words)

	Rice Glossary R-Z \| Consumers \| Riceland - a rice, soybeans, and wheat marketing co-op (Site not responding. Last check: 2007-08-04)
		Are whole grain rice, puffed or crisped, and generally used in breakfast cereal, rice cakes, and candy bars.
		Rice is ground into flour, which can be used in place of wheat flour for baking.
		Rice paper is used as the wrapper in Vietnamese and Thai spring rolls.
	www.riceland.com /consumers/rice_glossary/r-z.asp (670 words)

	Rice wine - Wikipedia, the free encyclopedia
		Rice wine refers to alcoholic beverages made from rice.
		However, unlike true wine, which is made by fermenting grapes and sometimes other fruit, rice "wine" is more akin to beer, in that it is brewed from grain.
		Rice brew typically has a higher alcohol content (18-25%) than wine (10-14%), which in turn has a higher alcohol content than beer (4-8%).
	en.wikipedia.org /wiki/Rice_wine (237 words)

	The Asia Rice Foundation: Philippines Rice Articles
		Rice wine is generally called tapuy among the Cordillera natives–collectively known as Igorots–who use it for their time-honored hunting, marriage and death rituals and rites performed to mark various stages of the traditional rice cycle.
		Wine from the concoction begins to drip within three days, ready for drinking and transfer of the rice base to a jar, sometimes an antique piece acquired during the old trading days with visiting Chinese merchants.
		For the Ifugaos, wine production is at its height after the harvest season, usually during the typhoon season in July and August, in time for the post-harvest bakle festival when rice cakes are also served by the villagers.
	www.asiarice.org /sections/whatsnew/Philippines168.html (830 words)

	Sake World - The Rice
		Rice has always been a staple part of the Japanese diet.
		Thus, the rice available for sake brewing was understandably limited, and brewing itself was confined to the winter months, when lower temperatures and cleaner winter air provided the best conditions for brewing and storage (natural refrigeration helped keep sake fresh for consumption months after it was brewed).
		Premium sake is brewed with special rice in which the starch component (the shinpaku or "white heart") is concentrated at the center of the grain, with proteins, fats, and amino acids located toward the outside.
	www.sake-world.com /html/rice.html (635 words)

	Rice Wine from China
		Chinese ancestors either used wine as a libation to their forefathers to express reverence, or enjoied it by themselves while writing poetry, prose, or toasted their relatives and friends during a feast.
		Rice wines had been the most popular alcoholic drinks for Chinese in ancient times, and are still one of the popular alcoholic beverages, especially in South China.
		Rice wines are popular among all classes of the native population.
	www.wine-storage.com /ricewine2.html (810 words)

	TED Case Study -- Ricewine
		Some in Taiwan are formulating plans to market rice wine with salt added to make a distinction between rice wine as an alcoholic beverage and cooking ingredient in hopes of evading the WTO measures.
		Even though the use of rice wine for recreational drinking purposes is only at 1.7% of the total alcoholic beverage consumption in Taiwan, as stated by Cheng Hsiung-chu, director general of the TTWB, WTO does not make any distinction between the use of alcohol for cooking and drinking.
		This is probably the most relevant to the rice wine case study because it is the removal of the subsidy on rice wine before Taiwan's ascension to the WTO that led to a five-fold increase in the price.
	www.american.edu /TED/ricewine.htm (1519 words)

	Asia Times
		Not surprisingly, toward the end of last year a rice wine crisis slowly developed as it became clear that people were buying large quantities of the condiment and hoarding it to offset the price increase.
		It could be that the free tests tempted those who had special reason to worry about their rice wine - price unusually low, taste not what it should be, feelings of sickness after eating - and were not representative of the island's rice wine supply as a whole.
		On the other hand it might be that there is a huge reserve of potentially deadly rice wine out there, necessitating a massive campaign to alert consumers to the dangers of cheap rice wine and to smash the bootleggers who produce such stuff.
	www.atimes.com /atimes/China/DL05Ad01.html (1864 words)

	winemaking: requested recipe (Rice Wine)
		Rice wine should not be confused with sake, although sake is certainly rice wine.
		The two are made very differently, and the recipe below is for rice wine, not sake.
		The recipe calls for "brown rice," although most recipes for rice wine (not sake) call for "paddy rice." In this case, brown rice is easily obtained, while "paddy rice" is not.
	winemaking.jackkeller.net /reques74.asp (223 words)

	Cook's Thesaurus: Rice Wines
		rice wine Notes: Technically, this should be called "rice beer," since it's fermented from a grain rather than a fruit.
		The Japanese produce two kinds of rice wines: sake, a dry wine that is used for drinking and cooking, and mirin, a sweet wine which is used just for cooking.
		Shaoxing wine = Shaohsing wine = Shao hsing wine = Hsao Shing wine = Chinese rice wine Notes: Chinese rice wine varies in quality, so cookbooks often specify Shaoxing rice wine, which is quite good.
	www.foodsubs.com /WinesRice.html (282 words)

	Is rice vinegar the same as rice wine?
		Before the advent of the wine cork, in fact, keeping wine from turning to vinegar was a constant problem.
		Nowadays, making vinegar is a controlled process, in which certain bacteria are introduced to the alcohol (red or white wine, rice wine, must (for Balsamic vinegar), malt, fermented cider, or any liquid containing sugar or starch that is induced to ferment) and allowed to ferment further.
		Getting back to your recipe, rice wine is a sweet wine made from fermenting steamed glutinous rice, which is quite low in alcohol content.
	www.ochef.com /339.htm (198 words)

	Rice Wine -- Sake
		The answer is YES and NO. Both Salmon and rice wine are written as SAKE in alphabet.
		This rice wine is only used rice and water as ingredients without additionals of alcohol, sugar or anything else.
		This type of sake is also brewed in California (such as Ozeki.) It's the most natural rice wine.
	www.geocities.com /citynite/sake.html (528 words)

	Sake - The other white wine
		Nothing is used in its production except rice, water and koji, the mold that converts the starch of the rice into sugars.
		The rice has been polished to remove 30% of the outer portion of each grain to eliminate fats and proteins that impede fermentation.
		The third type is ginjo-shu and is made with rice ground by 40% of its outer shell to remove more impurities.
	www.epicurean.com /articles/sake-the-other-white-wine.html (1216 words)

	Water Maid® and River® Rice Glossary (R-Z)
		R.I.C.E. — Rest, Ice, Compression, Elevation and refers to a term used in a 1978 book by Dr. Gabe Mirkin, entitled ‘The Sports Medicine Book’.
		This word describes an elaborate Indonesian meal, which consists of rice and accompanying dishes such as meat, seafood, and vegetables.
		Fried Rice, this "South of the Border (Mexican)" style dish is prepared by sautéing the uncooked rice before cooking in liquid.
	www.riverrice.com /riverrice/glossaryrz.cfm (751 words)

	SakéOne — America's Most Honored Saké (Japanese Rice Wine) :: Saké :: Saké 101 :: ...
		The starches in rice, which provide the best flavors, are concentrated in the center of the rice grain, in what often looks like a white pearl.
		One aspect of polishing that is very important is gently rotating the rice grains against each other, as opposed to grinding this prevents cracks in the grain, which would cause the fermentation to proceed at different rates in different grains.
		Steamed rice, koji rice, water and yeast, are next sent to the moto, or starter tank, which looks like a small stainless steel brewing tank.
	www.sakeone.com /sake/sake101-2.html (1468 words)

	USA Rice Federation: Consumer: Kitchen: Search for Recipes
		Rinse the rice again, in the same fashion, 3 or 4 more times, until the water is almost clear.
		Combine the rinsed rice with 2 cups water in a rice cooker (don’t plug it in yet) or a heavy pot.
		Let the rice rest, in the rice cooker, or pot, for 12 to 15 minutes before removing the lid.
	www.usarice.com /recipe/recipe.cgi/1/2770 (1051 words)

	Difference: Rice Vinegar/Rice Wine Vinegar
		There are zillions of vinegars and, indeed, many varieties of rice vinegar and many varieties of rice wine vinegar.
		Vinegars have been making themselves out of wines and other alcoholic beverages for thousands of years — it is a natural process in which bacteria in the air combine with the alcohol and turn it to acetic acid.
		Rice wine vinegars are generally made from the lees (dregs) of the wine.
	www.ochef.com /595.htm (354 words)

	eG Forums -> Rice Wine
		It is a long time since I made wine rice but I always used to cover it (not tightly) and leave it in a dark, fairly warm place for two or three days.
		Wine rice is available now at the Chinese supermarkets and I find little difference between what I buy at the Hong Kong Supermarket and the wine rice I used to make for myself.
		The rice solids that remain are often used as a sauce ingredient, particularly in some Sichuan dishes.
	forums.egullet.org /index.php?showtopic=25102 (2124 words)

	Sake - types of japanese rice wine
		In the photo, for example, the rice at top left is unmilled, the grains at top right are 30% ground away, and the kernels at the bottom are 65% ground away.
		So many things come into play -- rice, water, skill of brewers -- that it is next to impossible to isolate how a sake will taste based on which "type" it is, nor to fault it when it doesn't fit the mold.
		The rice has been milled so that no more than 50% of the original size of the grains remains, although this often goes to 35%, and even more care has been taken to create sake representative of the pinnacle of the craft.
	www.esake.com /Knowledge/Types/types.html (1286 words)

	The Mediadrome - Recipes
		Cooking with wine is a revered tradition in Chinese cooking.
		The wine used is usually Shaohsing wine, which is similar to dry sherry in color and taste.
		You can find the wine in huge bottles at Asian markets, but sherry is a good substitute (make sure that it's dry and not sweet!).
	www.themediadrome.com /content/recipes/fish_rice_wine.htm (288 words)

	Japanese Sake
		Nihonshu or sake (sake is the general Japanese term for alcohol) is basically made of rice and water.
		The alcohol content of rice wine is about 10-20%, and it can be drunken cold or hot.
		Rice, sweet potatoes, wheat and sugar cane are some of the most common bases for shochu.
	www.japan-guide.com /e/e2037.html (504 words)

	Sake: Rice Wine :: Art of Drink
		First a pot of rice is left outside as a monsoon rolls in and douses everything with water.
		The rice is “polished” and the better the quality of sake the more polishing the rice has had.
		The polishing of rice is done to remove the layers of oil and protein in the rice grain.
	www.theartofdrink.com /blog/2006/08/sake_rice_wine.php (841 words)

	SaruDama: Sake - Japanese Rice Wine - mongip (Site not responding. Last check: 2007-08-04)
		The principle ingredients of SAKE are rice, yeast, and spring water.
		Characteristic of premium SAKE; rice wine is polished down to 50 - 70%, brewed at a low temperature for a long period of time, using only regional spring water, produced with tradition for perfection.
		Gin-Jo-Shu is SAKE made with rice polished to the extent that the outer 40 - 50% of each grain has been polished away.
	www.sarudama.com /mongip/sake_rice_wine.shtml (456 words)

	Sun.Star Baguio - Flavier: The parable of the rice wine
		OVER a century ago, there was a remote barrio famous in the region for its rice wine.
		More surprising was the fact that the rice wine seller did not plant the rice variety needed for making wine.
		For the nine days of prayer, no rice wine was sold in deference to the dead farmer.
	www.sunstar.com.ph /static/bag/2003/10/03/oped/sen..juan.flavier.html (547 words)

	CNN.com - Food Central - Key Ingredient - Rice wine vinegar: Adds zip to grilled fish, brothy stews and more - MARCH 2, ...
		A sweet and mellow vinegar made from rice wine is one such discovery -- and chefs with all types of culinary specialties are recognizing its potential.
		"Rice wine vinegar is wonderful to use instead of a balsamic vinegar in a vinaigrette," says Simon.
		She likes to use rice vinegar as a substitute for regular vinegar in the traditional barbecue recipes of North and South Carolina.
	www.cnn.com /FOOD/key.ingredient/rice.wine.vinegar/index.html (751 words)

	Toasting Vietnamese rice wine
		The local liquor, traditional tonic or medicinal wine can be a concoction of awk rice, corn, herbs, cassava or fruit, and even animals like snakes, geckos, sea-horses, goats or crows.
		Trac explains the distinction between glutinous rice liquor, ordinary rice liquor, and cassava liquor: "It is very difficult to make a distinction between glutinous rice liquor and ordinary rice liquor.
		Ordinary rice liquor is not so tasty or aromatic, though some distillers add some leaves of glutinous rice to add scent or flavour.
	vietnamnews.vnagency.com.vn /2004-09/18/Stories/30.htm (1051 words)

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