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Apong
Rice
Rice
wine, also known as mijiu, is an alcoholic drink made from rice, traditionally consumed in East Asia, Southeast Asia, and South Asia. Rice
Rice
wine is made from the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.[1] Rice
Rice
wine typically has an alcohol content of 18–25% ABV. Rice
Rice
wines are used in Asian gastronomy at formal dinners and banquets and in cooking
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Cheongju (wine)
Cheongju (청주; 淸酒; literally "clear wine") is a clear, refined rice wine.[1]Contents1 Names 2 History 3 Preparation 4 Consumption 5 Varieties 6 Similar beverages 7 Gallery 8 See also 9 ReferencesNames[edit] The word cheongju (청주; 淸酒) consists of two syllables: cheong (청; 淸) meaning "clear" and ju (주; 酒) meaning "alcoholic drink". It contrasts with takju (탁주; 濁酒), as "tak" (탁; 濁) means "turbid"
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Philippines
Coordinates: 13°N 122°E / 13°N 122°E / 13; 122 Republic
Republic
of the Philippines Republika ng PilipinasFlagCoat of armsMotto:  "Maka-Diyos, Maka-Tao, Makakalikasan at Makabansa"[1] "For God, People, Nature, and Country"Anthem: Lupang Hinirang Chosen LandGreat SealDakilang Sagisag ng Pilipinas  (Tagalog) Great Seal of the PhilippinesCapital Manilaa 14°35′N 120°58′E / 14.583°N 120.967°E / 14.583; 120.967Largest city
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Rượu Cần
Rượu cần
Rượu cần
(literally "stem wine" or "tube wine") is a fermented rice wine produced in Vietnam, especially in mountainous areas like Tây Nguyên
Tây Nguyên
or Tây Bắc.[1] It is made of cooked glutinous rice (nếp) mixed with several kinds of herbs (including leaves and roots) from the local forests. The types and amount of herbs added differs according to ethnic group and region. This mixture is then put into a large earthenware jug, covered, and allowed to ferment for at least one month
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Sake
Sake
Sake
(Japanese: 酒, Japanese pronunciation: [Sake]), also spelled saké, (IPA: /ˈsɑːkeɪ/ SAH-kay or American English /ˈsɑːki/ SAH-kee)[1][2] also referred to as a Japanese rice wine, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. Unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes, sake is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol. The brewing process for sake differs from the process for beer in that, for beer, the conversion from starch to sugar and from sugar to alcohol occurs in two distinct steps. Like other rice wines, when sake is brewed, these conversions occur simultaneously. Furthermore, the alcohol content differs between sake, wine, and beer
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Sato (rice Wine)
Sato (Thai: สาโท, pronounced [sǎː.tʰoː], RTGS: satho) 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.[1] Just as other regional varieties made not from grapes but cereal are commonly called wine rather than beer, sato is commonly called Thai rice wine. When brewed in little brown jugs called hai (ไห), it is called lao hai (เหล้าไห) or lao u (เหล้าอุ).Contents1 History 2 Lao hai 3 Brewing 4 Serving 5 See also 6 ReferencesHistory[edit] Due to the internal migration of people from Isan
Isan
throughout Thailand, sato (like many forms of northeastern Thai cuisine) has become increasingly familiar to the general population, as well as expatriates and tourists. This plus the availability of commercially produced sato have increased its popularity
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Isan
Isan
Isan
(Isan/Thai: อีสาน, pronounced [ʔīː.sǎːn] ( listen); also written as Isaan, Isarn, Issarn, Issan, Esan, or Esarn; from Pali
Pali
ऐशान aiśāna or Sanskrit
Sanskrit
ऐशान aiśāna "northeast")[1] consists of 20 provinces in the northeastern region of Thailand. Isan
Isan
is Thailand's largest region, located on the Khorat Plateau, bordered by the Mekong
Mekong
River (along the border with Laos) to the north and east, by Cambodia
Cambodia
to the southeast and the Sankamphaeng Range
Sankamphaeng Range
south of Nakhon Ratchasima
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Shaoxing Wine
Shaoxing
Shaoxing
wine (Shaohing, Shaoshing) is one of the most famous varieties of huangjiu, or traditional Chinese wines, fermented from rice. It originates from the region of Shaoxing, in the Zhejiang province of eastern China. It is widely used as both a beverage and a cooking wine in Chinese cuisine. It is internationally well known and renowned throughout mainland China, as well as in Taiwan
Taiwan
and Southeast Asia.[1]Contents1 Production 2 Classification 3 Usage 4 Producers 5 References 6 External linksProduction[edit] Shaoxing
Shaoxing
wine has been in production since dynastic times. Large quantities are made and stored in the classic Shaoxing
Shaoxing
wine container over long periods of time.[1] It is also bottled for domestic consumption and for shipping internationally
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Sombai
Sombai
Sombai
Cambodian Liqueur (Sombai) is a local beverage produced in Siem Reap.[1]Contents1 Liqueur 2 Cocktails 3 Production workshop 4 In popular culture 5 References 6 External linksLiqueur[edit] This liqueur was created by a Mauritian lady installed in Cambodia
Cambodi

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Sonti (beverage)
Sonti is an Indian rice-based alcoholic beverage that is made much like sake and is similar to wine in its alcohol content and use. Sonti is made by steaming rice; to saccharify the starches to sugar, a mold, Rhizopus sonti (in sake, Aspergillus oryzae) is used, followed by fermentation.[1] See also[edit]Rice wineReferences[edit]^ John F.T. Spencer; Dorothy M. Spencer (7 July 1997). Yeasts in Natural and Artificial Habitats. Springer
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Tapai
Tapai
Tapai
(ta-pie) or tape (ta-peh), sometimes referred to as peuyeum (from Sundanese language), is a traditional fermented food and a rice wine found throughout much of East- and Southeast Asia. It is both referred to as an alcoholic paste and as an alcoholic beverage. It has a sweet or sour taste[1] and can be used directly as a food or in traditional recipes
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Tapuy
Tapuy, is an alcoholic rice drink produced in the Philippines. The name is derived from tapai, a fermented rice dish found in most of Southeast Asia. It is a traditional beverage originated from Banaue and the Mountain Province, where it is used for important occasions such as weddings, rice harvesting ceremonies, fiestas and cultural fairs. It is produced from either pure glutinous rice or a combination of glutinous and non-glutinous rice together with onuad roots, ginger extract, and a powdered starter culture locally known as bubod.[groupname 1] The characteristics of tapuy, as in many other rice wines, depend on the process and ingredients used by each manufacturer. However, in general, tapuy is a clear full-bodied wine with a strong alcoholic flavor, moderately sweet and often leaves a lingering taste. The alcohol content is 28 proof or about 14 percent
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Mountain Province
Mountain Province
Mountain Province
(Filipino: Lalawigang Bulubundukin), is a landlocked province of the Philippines
Philippines
in the Cordillera Administrative Region
Cordillera Administrative Region
in Luzon. Its capital is Bontoc. Mountain Province
Mountain Province
was formerly referred to as Mountain in some foreign references. The name is usually shortened by locals to Mt. Province. The province was named so for being in the Cordillera Central mountain range found in the upper realms of Luzon
Luzon
island. Mountain Province
Mountain Province
was also the name of the historical province that included most of the current Cordillera provinces
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Tuak
Palm wine
Palm wine
is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms.[1][2] It is known by various names in different regions and is common in various parts of Asia, Africa
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Makgeolli
Makgeolli
Makgeolli
(Korean: 막걸리, [mak.k͈ʌl.li]), sometimes anglicized to makkoli (/ˈmækəli/,[1] MAK-ə-lee), is a Korean alcoholic beverage
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Beer
Beer
Beer
is one of the oldest[1][2][3] and most widely consumed[4] alcoholic drinks in the world, and the third most popular drink overall after water and tea.[5] Beer
Beer
is brewed from cereal grains—most commonly from malted barley, though wheat, maize (corn), and rice are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer.[6] Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops
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