Rice Wines

Rice Wines
Technically, this should be called "rice beer," since it's fermented from a grain rather than a fruit.   The Japanese produce two kinds of rice wines:  sake, a dry wine that is used for drinking and cooking, and mirin, a sweet wine which is used just for cooking.   Chinese cooks use a product similar to sake, called Shaoxing wine.
mirin, sweet rice wine, sweet sake
mirin
This is a very sweet Japanese rice wine that's used to flavor rice and sauces. It's not usually consumed as a beverage. Aji mirin is salted, so adjust the recipe accordingly.
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rice wine
rice wine
Technically, this should be called "rice beer," since it's fermented from a grain rather than a fruit. The Japanese produce two kinds of rice wines: sake, a dry wine that is used for drinking and cooking, and mirin, a sweet wine which is used just for cooking. Chinese cooks use a product similar to sake, called Shaoxing wine.
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sake, rice wine, saké, saki
sake
This is a Japanese rice wine, or more correctly, beer. It's usually served warm in tiny porcelain cups, but some trendy American restaurants served it chilled like white wine. Sake doesn't age well in the bottle and should be consumed within a year of bottling.
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Shaoxing wine, Chinese rice wine, Hsao Shing wine, Shao hsing wine
Shaoxing wine
Chinese rice wine varies in quality, so cookbooks often specify Shaoxing rice wine, which is quite good. The Chinese drink it from small porcelain cups, in the same way that the Japanese drink their sake. Shaoxing cooking wine may be salted.
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