Show Summary Details

Quick Reference


fermented beverage made from rice; although commonly called rice wine, it is technically a beer, since it is made from a cereal, although it does not contain gas. The fungus Aspergillus oryzae (koji) is used as a source of amylase, then yeast is added; the final product contains 14–20% alcohol. Normally drunk warm and traditionally served in conical ceramic cups.

Subjects: Medicine and Health.

Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.