This is a list of notable rice drinks. This list contains

fermented Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...

and unfermented

drinks A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies a ...

made from

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

Rice drinks

Andong soju Andong soju (; in some brand names ) is a traditional type of distilled soju produced in Andong, North Gyeongsang Province, South Korea. Brewing Andong soju is an alcoholic drink. ''Eumsik dimibang'' (a 17th-century cookbook written by Ja ...

Awamori ''Awamori'' (, Okinawan: , āmui'') is an alcoholic beverage indigenous and unique to Okinawa, Japan. It is made from long grain indica rice, and is not a direct product of brewing (like ''sake'') but of distillation (like ''shōchū''). The ...

* Apo (drink) *

Black vinegar Black vinegar is dark-colored vinegar used in Chinese cuisine. Types China One of the most important types of Chinese "black vinegar" is the Shanxi mature vinegar () from the central plains of Northern China, particularly in the Shanxi prov ...

Genmaicha is a Japanese brown rice green tea consisting of green tea mixed with roasted popped brown rice. It is sometimes referred to colloquially as "popcorn tea" because a few grains of the rice pop during the roasting process and resemble popcorn, or ...

Handia (drink) Handia (Also handi or hadiya) is a rice beer originating from the Indian subcontinent, popular in the Indian states of Jharkhand, Bihar, Odisha, Madhya Pradesh, Chhattisgarh and West Bengal. Etmology ''Handia'' comes from hindi word ''Handi'' m ...

Horchata Horchata (; ), or (), is a name given to various beverages, which are generally plant-based, but sometimes contain animal milk. In Spain, it is made with soaked, ground, and sweetened tiger nuts. In Latin America and other parts of the Americas ...

Huangjiu ''Huangjiu'' (), meaning yellow wine, is a Chinese alcoholic beverage, and is most popular in the Jiangnan area. ''Huangjiu'' is brewed by mixing boiled grains including rice, glutinous rice or millet with qū as starter culture, followed by ...

Hyeonmi cha Brown rice tea, called ''hyeonmi-cha'' ( , lit. "brown rice tea") in Korean and (lit. "brown rice water"), (lit. "roasted brown rice water"), or (lit "roasted rice water") in Vietnamese, is an infusion made from roasted brown rice. Preparat ...

* Jūrokucha *

Kokkoh Kokkoh is an infant formula broth made from whole grains, seeds and legumes lightly toasted and ground to a powder. It was first brought to Western culture by Sakura Nyoichi, better known as George Ohsawa, as part of the Macrobiotic Diet, based a r ...

Mijiu Mijiu () is a Chinese rice wine made from glutinous rice. It is generally clear in appearance with balanced sweetness and acidity, similar to its Japanese counterpart sake and Korean counterpart cheongju. The alcohol content ranges between 15% ...

Rice baijiu Rice baijiu (), also known as rice-fragrance baijiu ( 米香型白酒), is a variety of Chinese baijiu. Unlike other types of baijiu, it is distilled mainly from rice rather than from sorghum or other grains. It has a characteristic rice fragran ...

Rice milk Rice milk is a plant milk made from rice. Commercial rice milk is typically manufactured using brown rice and brown rice syrup, and may be sweetened using sugar or sugar substitutes, and flavored by common ingredients, such as vanilla. It is comm ...

Rice water Rice water is a suspension of starch obtained by draining boiled rice or by boiling rice until it completely dissolves into the water. It may be used as a weak gruel for invalids. It is especially effective in the treatment of diarrhea such as ...

Sikhye ''Sikhye'' (식혜, also spelled ''shikhye'' or ''shikeh''; also occasionally termed ''dansul'' or ''gamju'') is a traditional sweet Korean rice beverage, usually served as a dessert. In addition to its liquid ingredients, S''ikhye'' contains g ...

Soju (; Hangul: ; Hanja: ) is a clear and colorless Korean distilled alcoholic beverage. It is usually consumed neat. Its alcohol content varies from about 12.9% to 53% alcohol by volume (ABV), although since 2007 low alcohol soju below 20% h ...

Rice wine

Rice wine Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the so ...

is an

alcoholic drink An alcoholic beverage (also called an alcoholic drink, adult beverage, or a drink) is a drink that contains ethanol, a type of alcohol that acts as a drug and is produced by fermentation of grains, fruits, or other sources of sugar. The c ...

made from

. * Apo (drink) *

Ara (drink) Ara, or Arag, (Tibetan and Dzongkha: ཨ་རག་; Wylie: ''a-rag''; "alcohol, liquor") is a traditional alcoholic beverage consumed in Bhutan. Ara is made from native high-altitude tolerant barley, rice, maize, millet, or wheat, and may b ...

Beopju ''Beopju'' () is a type of ''cheongju'' (clear rice wine). The name literally means "law liquor", as it is made following a fixed procedure. On 1 November 1986, a variety called ''Gyodong-beopju'' was designated by the government of South Korea ...

Brem Brem is traditional fermented food or fermented beverage from Indonesia. There are two types of brem, brem cake (solid) that is usually eaten as snack from Madiun and Wonogiri, and brem beverage (liquid) made of rice wine from Bali and Nusa T ...

Cheongju (wine) ''Cheongju'' (; literally "clear wine"), sometimes romanized as ''Chungju'', is a clear, refined rice wine of Korean origin. Names The word ''cheongju'' () consists of two characters: ''cheong'' () meaning "clear" and ''ju'' () meaning "a ...

Chhaang Chhaang or chhyang (, ne, छ्याङ, new, थो:) is a Nepalese and Tibetan alcoholic beverage also popular in parts of the eastern Himalayas, Yakkha, Limbu, Dura, Newar, Sunuwar, Rai, Gurung, Magar, Sherpa, Tamang and Lepcha comm ...

Choujiu ''Choujiu'' is a type of Chinese fermented alcoholic beverage brewed from glutinous rice. It is very thick and has a milky white color, which is sometimes compared to jade. Fermentation is carried out by a combination of the fungus ''Aspergillus ...

Chuak Chuak is the traditional Tripuri rice-beer, popular in Northeast India. It is made by fermenting rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wil ...

Cơm rượu ''Cơm rượu'' () also known as ''rượu nếp cái'' is a traditional Vietnamese dessert from Southern Vietnam, made from glutinous rice. To prepare ''cơm rượu'', glutinous rice is cooked, mixed with yeast, and rolled into small balls. ...

Gamju ''Dansul'' () or ''gamju'' (), translated as sweet wine, is a milky (or cloudy) rice wine made with rice, glutinous rice, and ''nuruk'' (fermentation starter). Due to the incomplete fermentation of the rice, the wine has relatively low alcohol ...

* Gekkeikan *

Jiuniang ) , alternate_name = , country = China , region = East Asia , creator = , course = , type = Rice pudding , served = , main_ingredient = Glutinous rice, fermentation starte ...

* Kanghaju *

Makgeolli ''Makgeolli'' ( ko, 막걸리, raw rice wine ), sometimes anglicized to makkoli (, ), is a Korean alcoholic beverage. The milky, off-white, and lightly sparkling rice wine has a slight viscosity that tastes slightly sweet, tangy, bitter, and ast ...

Mirin is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation pro ...

* Pinjopo *

Raksi Raksi (Devanagari:रक्सी) or Rakshi (Bantawa language: Hengmawa/Hengma, Limbu language: Sijongwaa aara, Nepal Bhasa: aila) is the Nepali term for a traditional distilled alcoholic beverage in Nepal, India (Darjeeling, Sikkim) and Tibet ...

Rượu cần ''Rượu cần'' ( or 'straw liquor') is a fermented rice wine indigenous to several ethnic groups in Vietnam, in areas such as Tây Nguyên or Tây Bắc. It is made of fermented glutinous rice (''nếp'') mixed with several kinds of herbs (in ...

* Rượu đế *

Rượu nếp ''Rượu nếp'' (sometimes also called ''rượu nếp bắc'', or ''rượu nếp cẩm'', ) is a pudding or drink from northern Vietnam. Preparation It is made from glutinous rice that has been fermented with the aid of yeast and steamed ...

Sato (rice wine) ''Sato'' ( th, สาโท, , ) is a traditional northeastern Thailand (Isan) beer style that has been made for centuries from starchy glutinous or sticky rice by growers in that region. Just as other regional varieties made not from grapes ...

* Shoutoku *

Snake wine Snake wine (; vi, rượu rắn; km, ស្រាពស់, ) is an alcoholic beverage produced by infusing whole snakes in rice wine or grain alcohol. The drink was first recorded to have been consumed in China during the Western Zhou dynasty ...

Sonti (beverage) Sonti is a rice-based alcoholic drink, originating from the Indian subcontinent, that is made much like sake Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by ferment ...

Tapuy ''Tapuy'', also spelled ''tapuey'' or ''tapey'', is a rice wine produced in the Philippines. It is a traditional beverage originated from Banaue and the Mountain Province, where it is used for important occasions such as weddings, rice harves ...

Toso , or ''o-toso'', is spiced medicinal sake traditionally drunk during Japanese New Year celebrations. Culture Toso is drunk to flush away the previous year's maladies and to aspire to lead a long life. For generations it has been said that "if ...

Tuak Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms. It is known by various names in different regions and is common in var ...

Zutho ''Zutho'' is a fermented drink, originating from the Indian state of Nagaland, obtained from rice. It is a drink of the Angami and Chakhesang Nagas and is commonly consumed by all Nagas in both urban and rural regions of Nagaland. It contain ...

Sake

Sake Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indee ...

is an alcoholic drink of

Japan Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north ...

ese origin that is made from fermented

. *

Amazake is a traditional sweet, low-alcohol or non-alcoholic Japanese drink made from fermented rice. ''Amazake'' dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made usin ...

Nigori ''Nigori'' or is a variety of sake, an alcoholic beverage produced from rice. Its name translates roughly to "cloudy" because of its appearance. It is about 12–17% alcohol by volume, averaging 15% with some as high as 20%. Description Sak ...

* Shoutoku *

Sawanotsuru is one of Japan’s largest producers of sake. The company was founded in 1717 in Nada-ku, Kobe, a region famous for sake production. According to Sawanotsuru Co., its sake is exported to approximately 30 countries. Origins The name Sawanotsur ...

* Gekkeikan *

Sudo Honke is a Japanese manufacturer of sake headquartered in Kasama, Ibaraki Prefecture. Founded in 1141, and run by the 55th generation of the Sudo family, it is the oldest sake brewery in Japan and one of the oldest companies in the world.Jun HongoNuk ...

TY KU TYKU is an American alcoholic beverage company that specializes in sake and other spirits. The privately held company was founded in 2004 and is headquartered in New York City. While based in New York, TYKU's beverages are made in Japan throu ...

Cocktails with sake

* Ginza Mary *

Sake bomb The sake bomb or sake bomber is a beer cocktail made by pouring sake into a shot glass and dropping it into a glass of beer. Preparation Two chopsticks are placed parallel on top of the glass of beer, and the shot glass is placed on top of t ...

Saketini The saketini is a cocktail that uses sake as its base, along with other ingredients such as simple syrups, distilled spirits, liqueurs, juices and garnishes. The name saketini is a portmanteau of "sake" and "martini", a cocktail traditionally made ...

Tamagozake is a Japanese cocktail, drink consisting of heated sake, sugar and a raw egg (food), egg. It translates as "egg sake", being made of the kanji 卵 ''tamago'' (egg) and 酒 ''sake''. Use as a cold remedy Tamagozake is a traditional home r ...

References

{{DEFAULTSORT:Rice beverages Lists of drinks

Rice drinks

Rice wine

Sake

Cocktails with sake

See also

References