Sake is often referred to in English-speaking countries as "rice wine"; however, this usage is a misnomer. Sake is produced by means of a brewing process using a mash similar to that which is used for beer. Thus, sake would be more accurately referred to as "rice beer" rather than as "rice wine".
Rice wine typically has a higher alcohol content, 18%–25% ABV, than grape wine (9%–16%), which in turn has a higher alcohol content than beer (usually 4%–6%).
Alcoholic beverages distilled from rice were formerly exclusive to East Asian and Southeast Asian countries. Later, knowledge of the distillation process reached India and parts of South Asia through trade.
A woman in Laos makes rice wine
A bottle of Tapuy, a Philippine rice wine.
Some types of rice wine are:
Ang Jiu - Chinese red rice wine, popular among the FooChow Chinese (Malaysia, China)