Rice Wines Around Asia

I thought, as a founder of a rice wine business in Singapore, I need to learn and explore more about the traditions of wine culture across Asia!

Chinese Rice Wine: A Toast to Tradition in China

My journey commenced in the old village alleys of Fuzhou, in Fujian Province, where Chinese rice wine isn't merely a drink; it's a cultural cornerstone. In this area, hong zao jiu (红糟酒) is its specialty. Made with red yeast rice, glutinous rice, and water, its crimson-hued nectar represents the Fuzhou clan. I learned how this revered wine elevates the flavors of traditional dishes such as Hong Zao Chicken Souped, embodying the essence of Chinese culinary mastery. 

Japanese Sake: The Refined Sip of Japan

Flying into Japan, I explored the countrysides of Kyoto, where the allure of Japanese rice wine, or sake, awaited with its promise of purity and perfection. The brewmasters, guardians of this sacred art, shared stories of seasons captured in bottles, of sakura blooms and autumn leaves. Sake became my companion at (almost) every meal, subtly enhancing the umami of teriyaki and the warmth of miso soup, teaching me the elegance of Japanese culinary simplicity.

Korean Makgeoli Rice Wine: Korea's Heartwarming Brew

My exploration took an exciting turn in Korea, the land of vibrant traditions and communal joys, where Korean rice wine, particularly makgeolli, reigns as the drink of the people. Every meal apart from the stews, korean barbeque, and seafood, was this creamy, slightly fizzy brew, rich in history and flavor, encapsulates the essence of Korean hospitality and the agrarian soul of the nation. Just like in China and Japan, each region has its own brew of Makgeolli. I went to Namhansanseong, and had a nutty Makggeolli along with my pajeon (seafood pancake).