Megan Farmer / KUOW Many people enjoy sake, the Japanese rice wine. But now, a local brewing company is betting diners will soon make room for Korean rice wine. Peter and Sophia Jung are the ...
“Tapuy” rice wine starts out as a mixture of black and white glutinous rice (A), which is fermented using a starter culture or “bubod.” After a month, the solid residues from the fermentation process ...
Fiona Chandra is an Indonesian-born food, drink, and travel writer based in Los Angeles. Since 2017, her work has been published in the Los Angeles Times, Fodor's, Eater, SFGate, and other ...
Young Fujianese Americans are reviving Qinghong, a reddish-pink rice wine from Fuzhou, by brewing small-batch, aromatic versions in places like New York City and ...
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