When I think of rice wine, my mind immediately goes to sake from Japan. I was surprised to find that there are many different kinds of rice wine – here’s a pretty extensive list from Wikipedia –
- Apong – An Indian rice wine indigenous to the Mising tribe, from the Northeastern states of Assam and Arunachal Pradesh.
- Ara – Bhutanese rice, millet, or maize wine
- Brem – Balinese rice wine
- Cheongju – a clear, refined rice wine from Korea
- Beopju – a variety of cheongju
- Cholai – A reddish rice wine from West Bengal, India
- Choujiu – A milky glutinous rice wine popular in Xi’an, China
- Dansul – a milky, sweet rice wine from Korea
- Gwaha-ju – a fortified rice wine from Korea
- Hariya – A white/watery rice wine from India.
- Huangjiu – A Chinese fermented rice wine, literally “yellow wine” or “yellow liquor”, with colors varying from clear to brown or brownish red.
- Lao-Lao – A clear rice wine from Laos
- Lihing – Kadazan-Dusun rice wine from Sabah, Malaysian Borneo
- Makgeolli – a milky rice wine from Korea
- Mijiu – a clear, sweet Chinese rice wine/liqueur made from fermented glutinous rice.
- Mirin – a Japanese rice wine used in cooking.
- Rượu cần – Vietnamese rice wine drunk through long, thin bamboo tubes
- Sake – A rice wine from Japan. The most widely known type of rice wine in North America because of its ubiquitous appearance in Japanese restaurants.
- Sato – A rice wine originating in the Isan region of Thailand
- Shaoxing – A rice wine from Shaoxing, Zhejiang province, China, probably the best known Chinese rice wine
- Sombai – Cambodian infused rice wine with sugar cane, fruits and spices still inside the bottle
- Sonti – Indian rice wine
- Tapai – Rice wine derived from fermented rice in various Austronesiancultures
- Tapuy – Clear rice wine from the Mountain Province in the Philippines
- Tuak – Dayak rice wine (Kalimantan (Indonesian Borneo); Sarawak (Malaysian Borneo)
I will say, I think this is the type of wine that my mind went to at the outset, but I thought this list would be interesting to share. Let’s check this one out!
TTL Sesame Oil Chicken Flavor With Rice Wine Instant Noodle – Taiwan
Here’s detail of the lid (click to enlarge). Contains chicken. To prepare, add in all sachets but the retort pouch. Add boiling water to fill line and cover for 3 minutes. Use retort pouch to hold down lid. Add in retort pouch contents. Finally, stir and enjoy!
The noodle block.
The dry base sachet.
Powder with bits and pieces.
A liquid sachet.
Seasoned sesame oil.
The liquor sachet.
Smells li ke rice wine.
The retort pouch.
Chunks of chicken and liquid.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion and Hachi habanero curry shichimi. The noodles hydrated exquisitely – not at all spongy which I thoroughly appreciated. The broth is complex – wolfberry was prevalent and a nice rich chicken and herbs flavor was throughout. Impressed. 5.0 out of 5.0 stars. EAN bar code 4710199077849.
National Geographic Traveler: Taiwan, 3rd edition
Watch me prepare these on an episode of Instant Noodle Recipe Time!
