Production and Heritage
The process of making rice alcohol begins with polished rice, which is steamed and fermented using natural enzymes or yeast. Depending on the technique, the alcohol is either brewed (resulting in beverages like sake) or distilled for a higher-proof spirit. Originating in Asia, rice alcohol carries a deep connection to cultural traditions and rituals, often symbolizing unity and celebration.

Flavor Profile
Rice alcohol is known for its clean and light taste, with subtle notes of sweetness and umami. These delicate characteristics make it a favorite for sipping or mixing in cocktails, offering a smooth and refined drinking experience.

Versatility and Uses
Rice alcohol is incredibly adaptable. In beverages, it forms the foundation for products like sake, shochu, and rice-based vodkas. Its culinary uses include marinating, cooking, and enhancing flavors in dishes. Additionally, rice alcohol is utilized in traditional medicine and cosmetic products, valued for its natural purity.