Asian Geographic-April 2018

HOW TO: DIY RICE WINE

Rice wine has always been beloved

across Asia, with every country

boasting a signature spirit

Other Cultural

(^5) Concoctions
Sake
Brewed in a beer-like process from
rice, mould, and clean water from
pristine lakes or rivers. There are
different grades of sake based on
how polished the rice is
Brem Bali
Made of white or black glutinous
rice immersed in water, then
fermented in a jar lined with banana
leaves. The drink often features in
Hindu religious ceremonies
Tongba
Made from millet. This liquor is drunk
by steeping fermented grains in hot
water and sipping using a metal
straw with a filter at the bottom
Rượu cần
Made of glutinous rice and herbs from
the local forest. It’s drunk from a big
communal jar via bamboo straws at
special celebrations

1. Rice is boiled till cooked. Yeast is added

either before or after boiling

2. The mixture ferments in a pot. The yeast

microbes act as enzymes, converting the rice

starch to sugar

3. The alcohol is distilled into bottles and sold

The Burmese brew happy potion in this

simple three-step process

Nectar of the Gods

1

2

3

PHOTOS © SHUTTERSTOCK

DATA SOURCES: MICHAEL RUCKER, SUNRISE HOUSE, SOUTHEAST ASIA FERMENTABLE

Makgeolli

A milky, fizzy beverage made from

rice or wheat mixed with nuruk (a

fermentation starter). Its flavored

with corn, chestnuts or fruit

SOUTH KOREA

JAPAN

VIETNAM

NEPAL, TIBET, INDIA

INDONESIA

PHOTO © ALEX BESCOBY