Pangasi

Rice wine, also known as mijiu, is an alcoholic drink made from rice, traditionally consumed in East Asia, Southeast Asia, and South Asia. 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.

Rice wine typically has an alcohol content of 18%–25% ABV. Rice wines are used in Asian gastronomy at formal dinners and banquets and in cooking. They are also used in a religious and ceremonial context.

Some types of rice wine are:

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