Talk:Rice wine

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[edit] Lao rice wine

In a 2005 article about Lao cuisine, The New York Times described a "pink, fizzy" rice wine called "khao kam" or "lao khao kam." Does anyone know about this? Badagnani 22:51, 1 June 2007 (UTC)

Yes, I know about this from my Lao trip 2008 as dark red, brown or "black" rice liquor (khao = rice) from the Ban Xanghai region South between Luang Prabang an Pak Ou. It is obviously NOT a liquor or distilled spirit, it is rather naturally brewed "sour mash and yeast" fermented and made of red glutinous sticky rice. If it is made fine, it tastes excellent like a sweet-sour dark Madeira wine, if not, it tastes like rotten mould. --100humbert (talk) 09:40, 4 June 2008 (UTC)

[edit] Rice ethanol

What about rice ethanol as ethanol fuel ?. --Mac (talk) 06:49, 21 January 2008 (UTC)

Not relevant neither in South China (Szechuan Region) nor in Laos, as gasoil and Diesel prices float around 30 EUR ct or 45 USD ct per liter as of May 2008. Thailand is an exporter of rice to Europe; no info about ethanol. --100humbert (talk) 09:44, 4 June 2008 (UTC)