ISSN: 1755-5191

Imaging in Medicine

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 Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and Northeast India. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar. Rice wine typically has an alcohol content of 18–25% ABV. Rice wines are used in East Asian, Southeast Asian and Northeast Indian gastronomy at formal dinners and banquets and in cooking Rice beer was once a part of the Manipurian diet and used as medicine. It is prepared in different ways according to preference. The Tangkhul tribe in the east of Manipur is well known for its varieties of beer. Although commonly known as "rice beer", it is divided into the following types: Leiyi, Zam, Khar, Paso and Chathur among others. Preparation of hard liquor is restricted in certain communities but rice beer is common to every community. Rice wine is a clear wine made from fermented rice, and is known for its strong, unique taste. It’s often used in East Asian cooking and is a good substitute for sweet mirin or sake, but it also can be enjoyed straight from the glass. Making rice wine involves only two ingredients and a good amount of patience as it ferments. You will be rewarded with a wine that is as delicious as it is versatile.

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