RICE WINE, rice beer, and rice spirits are alcoholic fluids. In the Himalaya, both a beer and a wine SITO made. In Kullu, Lahoul, and in the Sutlej valley, a kind of beer, and in Nepal a spirit, is distilled from the grain, also a beverage called Phaur, very much resembling ale, and procured in the same manner. In the S. of the Peninsula, in the preparation of arrack spirit, rice forms an ingredient.
The Lau spirit of the Burmans and Siamese is prepared from rice.
In Java two spirits are prepared from it. One of these, called Badek, is made by first boiling and stewing the rice -with a ferment called Razi, consisting of onions, black pepper, and capsicum, and mixing and forming the whole into small cakes, which are daily sold in the markets. After frequent stirring, the mixture is rolled into balls, which are piled upon each other over a high earthen vessel, and when fermentation has com menced, the badek exudes, and is collected at the bottom. The remainder, after fermentation is completed, is sold as a dainty in the markets under the name of Tafe. The other rice spirit is called Brom, and is made from retan or glutinous rice, and is of a brown, yellow, or red colour, according to the colour of the rice used. This is boiled in large quantities, and, being stirred with razi, remains exposed in open tubs .until fermentation
takes place, when the liquor is poured into close earthen vessels. It is generally buried for several months in the earth, by which means the fer mentation is checked and the strength of the liquor increased. It is sometimes made stronger by boiling.
The Saki of the Japanese is a beer "which a little resembles wine. It is of an unpleasant taste, but it is drunk at every meal;and sold at all the taverns. Before use, it is warmed in a tea kettle, and drunk warm out of flat lacquered ware cups. It intoxicates rapidly, but the inebria tie', speedily vanishes, leaving behind a disagree able headache.
'1'110 Chinese prepare from rice different sorts of wines of a red, white, yellow, or pale colour. The best, called Mandarin wine, is strong, and will keep for many years. It is wholesome, but expensive, and is only used by tho higher classes. Some of the rice wines are highly perfumed. A atronF spirit like brandy is distilled from the lees, and is called Satn-su and Shou-chu.—Stetearf, Ponjah Plants ; Hogg's Veg. King.; Smith's Mat. Med. of China.