Rice Wine

An important component to the flavours of China. This wine is used extensively for cooking and drinking throughout all of China, but I believe the finest of its many varieties to be from Shaoxing in Zhejiang Province in eastern China. It is made from glutinous rice, yeast, and spring water. Chefs frequently use it not only for cooking but also in marinades and for sauces. Now readily available in the West from Chinese markets and some wine shops, it should be kept tightly corked at room temperature. Do not confuse this wine with sake, which is the Japanese version of rice wine and quite different. A good quality, dry pale sherry can be substituted but cannot fully match its rich, mellow taste. Other Western grape wines are not an adequate substitute.