RICE WINE

RICE WINE
RICE WINE
PRODUCTION
HEALTH
BENEFITS

RICE WINE
Rice wine is a generic term for an alcoholic
beverage fermented and possibly distilled from rice.
Rice wine is made by the fermentation of rice
starch that has been converted to sugars.
Microbes are the source of the enzymes that
convert the starches to sugars.
Rice wine is used for drinking and cooking food.

ANOTHER NAMES OF RICE WINE
 Sake in Japan
 Cheongju in Korea
 Shaosingjiu in China
 Judima in India
INGREDIENTS USED IN RICE WINE
 Water
 Rice
 Yeast
 Koji

An outline of the rice wine production process
 The production of rice wine involves
several steps, including
Preparation of the rice
Fermentation
Aging.

RICE PREPARATION
 The rice used to make rice wine is usually polished to remove the
outer layer of bran, leaving only the starchy interior. The rice is then
washed and soaked in water for several hours to soften it.
Steaming:
Once the rice is soaked, it is steamed in a steamer or cooker until it
becomes soft and sticky.
Cooling:
The steamed rice is then spread out on a clean, flat surface to cool
down to room temperature.

Koji preparation: Koji is a fungus that is used to break down the starch
in the rice into sugar. Koji spores are added to the cooled rice, and the
mixture is kept in a warm, humid environment for several days to allow
the koji to grow and spread.
Yeast preparation: A specific strain of yeast is added to the koji rice
mixture, and the mixture is allowed to ferment for several days to
several weeks.
Pressing: Once the rice has been fermented, the liquid is separated
from the solids by pressing the mixture through a cloth or sieve.
PREPARATIONS

Aging: The resulting liquid is then aged for several months to
several years, depending on the desired flavor and strength
of the rice wine.
Bottling: After aging, the rice wine is bottled and ready to be
consumed.
The process of making rice wine can vary depending on the
region and the specific type of rice wine being produced.
However, the basic steps of rice preparation, koji preparation,
fermentation, pressing, aging, and bottling remain the same.
PROCESS

HEALTH
BENEFITS
 Better blood circulation and enhanced
body metabolism.
 Citric and lactic acids in rice wine help
with food digestion.
 Increases the collagen in the skin -
prevents wrinkling.
 Rice wine also appears to have natural
sunscreen properties
 It helps prevent cancer, heart disease,
diabetes, and Alzheimer's disease.

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