DrFeb
Health Guide

Rice Wine

Rice wine is a fermented beverage made from glutinous rice. While distinct from grape wine, it is prized in Asian cuisine for its unique amino acid profile and aroma. It is often used in cooking to tenderize meat and remove odors. While it contains fermentation-derived compounds like ferulic acid, it remains an alcoholic beverage. Its health claims are often overstated; the safest way to utilize rice fermentation benefits is via non-alcoholic rice products.
Evidence BasedDietary Supplement
Rice Wine
VERIFIED SOURCE

Bio-Activity Analysis

Alcohol Content by Variety

SCIENTIFIC DATA VISUALIZATION

Y-Axis
Alcohol % (ABV)
Variety →

Health Benefits & Sources

Why You Need It

  • Culinary Flavor: Adds depth and aroma to dishes.
  • Digestion: Small amounts may stimulate appetite.
  • Antioxidants: Contains trace amounts of phenolic acids.

Deep Dive

Rice wine contains ferulic acid, an antioxidant found in rice bran. However, the alcohol content inhibits the body's ability to utilize these nutrients effectively. The primary 'benefit' is the conversion of starches into digestible sugars and amino acids during fermentation. In cooking, the alcohol evaporates, leaving the savory umami compounds (glutamates) which enhance the flavor of food without the intoxicating effects.

Natural Food Sources

Rice wine is a processed product, not a naturally growing food. It is derived from Oryza sativa (rice). For similar fermentation benefits without alcohol, consider:

  • Rice Vinegar: Contains acetic acid, linked to blood sugar control.
  • Amazake: A non-alcoholic fermented rice drink.

Supplementation

Rice wine is not a standard dietary supplement. If taken for health, it is done via 'food as medicine' or as a social drink. Dosage should never exceed moderate limits (1-2 drinks/day).

Top Food Sources

Shaoxing Wine
15-18% Alcohol
Mirin
Sweet cooking wine
Sake
Japanese rice wine
Rice Vinegar
Non-alcoholic alternative
Amazake
Non-alcoholic fermented rice

Frequently Asked Questions

Mostly. Depending on cooking time and heat, 5-40% of the alcohol may remain. Long braises remove the most alcohol.
Pure rice wine is gluten-free. However, some varieties (like certain Shaoxing wines) use wheat in the fermentation process. Check labels for 'gluten-free' certification.
No. They taste very different. Rice vinegar is sour and acidic; rice wine is sweet and alcoholic. Use white grape juice with a splash of vinegar as a non-alcoholic sub.
This is 'Alcohol Flush Reaction,' common in Asian populations due to a genetic deficiency in the enzyme ALDH2, which breaks down alcohol toxicants.

Safety & Side Effects

Strictly avoid if pregnant, breastfeeding, or taking Metronidazole/Disulfiram. Contains sulfites which may trigger asthma. High glycemic index (especially sweet varieties like Mirin) - caution for diabetics.

Scientific References

  • [1]WHO International Agency for Research on Cancer (IARC) Monographs on the Carcinogenicity of Consumption of Alcohol.
  • [2]Khan, R. S., et al. (2011). 'Amino acid profiles of fermented rice wine.' Journal of Food Composition and Analysis.
  • [3]Matsumoto, T. et al. (2010). 'Antioxidant activity of rice wine components.'