Talk:Rice wine

message: In a 2005 article about Lao cuisine, The New York Times described a "pink, fizzy" rice wine called "khao kam" or "lao khao kam." Does anyone know about this? Badagnani 22:51, 1 June 2007 (UTC)
thread_title: Lao rice wine

message: Yes, I know about this from my Lao trip 2008 as dark red, brown or "black" rice liquor (khao = rice) from the Ban Xanghai region South between Luang Prabang an Pak Ou. It is obviously NOT a liquor or distilled spirit, it is rather naturally brewed "sour mash and yeast" fermented and made of red glutinous sticky rice. If it is made fine, it tastes excellent like a sweet-sour dark Madeira wine, if not, it tastes like rotten mould. --100humbert (talk) 09:40, 4 June 2008 (UTC)
thread_title: Answer

message: The boatman then handed me another glass, this one containing a syrupy red liquid with the consistency of cough medicine. "Fermentee riz noir et sucre," he explained. I struggled to remember the name of the traditional rice wine popular in northern Laos. "Lao khao... Lao khao...," I started to say. "Oui, Lao khao kam," he replied. "Dee lai lai!" I swallowed the shot and immediately thought of cough syrup again. Actually, it wasn't that bad, but the wine left a stale rice aftertaste that almost had me longing for another shot of Lao-Lao. The boatman's friend offered me a bottle, ... 
http://www.edwebproject.org/seasia/luangprabang3.html 
--100humbert (talk) 10:27, 16 July 2008 (UTC)
thread_title: Addendum

message: What about rice ethanol as ethanol fuel ?. --Mac (talk) 06:49, 21 January 2008 (UTC)
thread_title:  Rice ethanol 

message: Not relevant neither in South China (Szechuan Region) nor in Laos, as gasoil and Diesel prices float around 30 EUR ct or 45 USD ct per liter as of May 2008. Thailand is an exporter of rice to Europe; no info about ethanol. --100humbert (talk) 09:44, 4 June 2008 (UTC)
thread_title: Answer

message: The alcohol content of beer range is innacurate, it should either be changed to "averaging 4-8%", or the higher proof beers need to be represented. Many beers can range from 10 to 12 % ABV, and though not common, there are beers approaching 27% ABV.  —Preceding unsigned comment added by 69.126.50.81 (talk) 23:44, 7 January 2010 (UTC)
thread_title:  Beer 

message: This article talk page was automatically added with  banner as it falls under :Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 13:03, 3 July 2008 (UTC)
thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: Raksi can be made from rice, but it is distilled and therefore not a "wine".  Grain-based alcoholic drinks in Nepal are probably better classified as "beers" using a mashing process, not conversion of starch to sugar via molds. LADave (talk) 20:54, 24 February 2010 (UTC)
thread_title:  Nepalese rice wine? 

message: Sake and related alcoholic beverages made from fermented rice should not be referred to as "rice wine", period. "Wine" by definition is made from fruit, not a grain such as rice. I work in the industry.we have an obligation to discuss this properly.
Namazaki -raw fermented rice beverages ferment to approx. 18 to 20% alcohol. In Japan, most bottled sake is diluted down to something closer to "wine", approx. 12-14%, but it is still sake - not wine.
We should re-write the entire article to be more accurate.
Thoughts? USNAJumper (talk) 05:25, 15 June 2012 (UTC)
thread_title:  This page needs a major edit 

message: The following sentence makes no sense: "However, beer production employs a mashing process to convert starch to sugars, whereas rice wine uses the amylolytic process."
The mashing process is an amylolytic process. The only difference is that malted barley naturally contains amylase, whereas the production of "rice wine" requires the addition of an amylase-producing mold (usually Aspergillus Oryzae). Also, as has been pointed out already, Japanese sake is typically diluted to about 14-16% ABV. Even genshu (undiluted sake) is normally in the 18-20% ABV range. I find it very hard to believe that unfortified "rice wines" can reach 25% ABV, since your average brewer's yeast would be killed off by the alcohol before reaching those levels. As such, I propose to lower the stated "typical alcohol content" of rice wines to 15-20% ABV. I'll leave this here for a little while, then edit the article unless I receive objections. Maitreya (talk) 11:53, 23 May 2013 (UTC)
thread_title:  Errors and Oddities 

message: Two issues:
# From the article, problematic unsourced prescriptive grammar: "Rice wine is an alcoholic beverage made from rice. [...] Sake is often referred to in English-speaking countries as "rice wine"; however, this usage is a misnomer.[citation needed]" There is no reason to use the term "rice wine" as the article title if it's not clear what it means.
# "Rice beer" redirects here, however it wouldn't be appropriate to include in an article titled "rice wine" about how rice is included as an ingredient in Budweiser and Asahi lagars.
Solution: just name the article "Rice-based alcoholic beverage." This would clearly define the scope of the article to include rice-based alcoholic beverages. The scope of "rice wine" is ambiguous at worst, and unnecessarily restrictive at best, and a bad redirect target for "rice beer." --Makkachin (talk) 19:01, 27 October 2013 (UTC)
thread_title:  Fixing prescriptive grammar with an article name change 

message: Rice wine is NOT whiskey, technically or in any other sense. They are both distilled beverages, but that's about where the similarities end. Whiskey is made from mash that is malted with enzymes; Chinese rice wine is made from mash that is fermented with Aspergillus mold. Whiskey is typically distilled several times and is consumed at 40-55 abv; huangjiu is typically only distilled once and is served at lower alcohol strengths. The flavors are also very different.
To say rice wine is technically whiskey is like saying marijuana is technically tobacco because they are both produced in more or less the same way. I am reverting the edit accordingly. Spaceboyjosh (talk) 01:17, 30 April 2018 (UTC)
thread_title:  Rice wine is NOT whiskey 

message: — Assignment last updated by Kmdavis7 (talk) 18:04, 8 April 2024 (UTC)
thread_title: Wiki Education assignment: Information Literacy and Scholarly Discourse