Rice Wine

Rice wine is a traditional Asian alcoholic beverage made by fermenting cooked rice. The most well-known varieties include Japanese sake and Chinese Shaoxing wine. In the kitchen, it is primarily used in marinades, sauces, soups, and braised dishes, where it tenderizes flavors and helps eliminate unwanted odors from meat. The taste is gently sweet to slightly savory, with a characteristic aroma. Dry sherry or mirin can be used as a substitute in cooking. The alcohol content ranges from approximately 14 to 20 percent.