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Rice wine made from fermented glutinous rice, are used in Asian cooking. Chinese rice wine has a deep golden color, a heady aroma, and a sweet, nutty taste; dry sherry may be substituted. Mirin, a Japanese sweet cooking wine, has a mild syrupy flavor.
A sweet, golden wine made from fermenting freshly steamed glutinous rice. Most rice wines are low in alcohol. The most well-known Japanese rice wines are Sake and Mirin, while Chinese renditions include Chia Fan, Hsiang Hsueh, Shan Niang and Yen Hung.