What is Rice Wine?
Rice wine is an alcoholic drink made by fermenting rice and distilling the liquid. It is different from sake. Rice wine is clear and may be a pale yellow or cream color, similar to white wine, but lighter. The flavor of this 18-25% ABV drink is smooth and buttery. Like wine, the flavor varies depending on how it was made. Some contain floral or fruity notes, while others may be more earthy. In general, rice wine has a light flavor that is delicate. It is delicious served ice cold.
What does Rice Wine Taste Like?
...Sweet is one of the five main tastes. It has smooth and round notes in its flavor profile. Sweet is a naturally occurring flavor in many foods, including fruits, berries, winter squashes, sugarcane, and honey. The sweet taste in these foods is due to a higher sugar content. Sweetness is characteristic of desserts and is used as an accent in savory foods.
...Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
...Rice is a grain that is used across the world. It is roughly 5mm in length and white. Some varieties of rice are thin, while others are more rounded and fat. Rice is a starch and when uncooked it is dry and hard. Many of these tiny grains are needed to make one serving size. White rice has the hull, bran and cereal germ removed. When cooked, rice becomes soft while still holding its form. The flavor of rice is mild, and bland. It goes well as a side dish to spicier items and is incredibly versatile as an appetizer, main course and even dessert.
...Fungus, also known as food molds is a group of organisms that comprise yeast, mushrooms and molds that occur naturally in foods, such as blue cheese. Fungus organisms help the food product to develop in a satisfactory manner such as yeast which helps bread rise and beer become alcoholic. Many fungus are mushrooms which can be used whole or chopped in various dishes.
...Yeast is a single celled organism used in food and beverage production. It both naturally occurs and is added in to certain foods such as breads, beer and wine. Specific kinds of yeast are used to add depth of flavor to savory foods. Yeast is usually sold as tiny beige granules. It leavens bread, ferments beer and imparts a satisfying umami flavor.
...Additives are added to food items in small quantities to improve the flavor, change the texture, enhance appearance, or preserve the item. Additives are both natural and artificial. Natural additives have been used for a long time, while many artificial ones were discovered in the 19th century. There are numerous artificial additives including soy lecithin, guar gum, ascorbic acid and sodium nitrite.