Rice wine and sake are two representative traditional liquors that represent the brewing techniques and cultures of China and Japan, respectively. Here are some of their features and differences:
Brewing ingredients: Both rice wine and sake are made from rice, but sake uses japonica rice, while rice wine uses glutinous rice or japonica rice.
Brewing process: The brewing process of rice wine is roughly divided into three types: pouring rice method, spreading rice method and adding rice method. Japanese sake is made with rice. Both Japanese sake and Shaoxing rice wine are made from rice, and both use amylase produced by molds, and there are many kinds of enzymes secreted by koji, in addition to amylase, which can secrete physiologically active substances that are beneficial to health.
Palate and flavor: Japanese sake is colorless, clear, and elegant, while Zhejiang rice wine is amber, slightly cloudy, and mellow. Modern sake tends to be drunk at room temperature, even ice drinks, and wine glasses are often used in wine utensils, which are fruity and fragrant, suitable for meals, and taste similar to white wine, which is in line with international standards, and is fashionable in Europe and the United States.
Overall, rice wine and sake are both traditional liquors worth trying, and both have unique textures and flavors that you can choose according to your taste and preferences.