Rice wine is an alcoholic beverage made from rice. Unlike wine, which is made by fermentation of naturally sweet grapes and other fruit, rice "wine" results from the fermentation of rice starch converted to sugars. This process is akin to that used to produce beer; however, beer production employs a mashing process to convert starch to sugars whereas rice wine uses the different amylolytic process. Alcoholic beverages distilled from rice were exclusive to East and Southeast Asian countries, with knowledge of the distillation process reaching India and parts of South Asia later through trade. Rice brew typically has a higher alcohol content (18-25%) than wine (10-20%), which in turn has a higher alcohol content than beer (3-8%). Some types of rice wine include: Amazake - low-alcohol Japanese rice drink Ang Jiu - Chinese red rice wine, popular among the FooChow Chinese (Malaysia, China) Brem - Balinese rice wine Cheongju - Korean rice wine Com ru?u - A Vietnamese dessert consisting of rice balls in mildly alcoholic, thick, milky rice wine Beopju - a variety of cheongju Choujiu - A milky glutinous rice wine popular in Xi'an, China Gamju - A milky, sweet rice wine from Korea Jiuniang - A Chinese soup- or pudding-like dessert made from fermented glutinous rice in a midly alcoholic rice wine Kulapo - A reddish rice wine with strong odor and alcohol content from the Philippines Lao-Lao - A clear rice wine from Laos Lihing - Kadazan rice wine (Sabah, Malaysian Borneo) Makkoli - a milky traditional rice wine indigenous to Korea Mijiu - a clear, sweet Chinese rice wine/liqueur made from fermented glutinous rice, drunk as a beverage, used in cooking, or served as a dessert called jiuniang or laozao in southern China Pangasi - Rice wine from Mindanao in the Philippines. Raksi - Tibetan and Nepali rice wine Ru?u c?n - Vietnamese rice wine drunk through long, thin bamboo tubes Ru?u n?p - Sweet, milky Vietnamese rice wine made from sticky rice Sake - Japanese rice wine Sato - A rice wine originating in the Isan region of Thailand Shochu - a Japanese alcoholic beverage that can be made from rice, although it is more commonly made from barley, sweet potato, or sugar cane Soju - Korean alcoholic beverage, often mistaken as rice wine, but actually almost always in combination with other ingredients such as wheat, barley, or sweet potatoes Sonti - Indian rice wine Hadia- Rice beer made after fermentation in Chottanagpur regions of eastern Indian states of Jharkhand, Orissa and West Bengal (india)Rasi the refined wine of Hadia Tuak - Dayak rice wine (Sarawak, Malaysian Borneo) Tapuy - Clear rice wine from the Philippines' cordillera region, also called Tapey and Bayah Tapai - Kadazandusun rice wine (Sabah, Malaysian Borneo) Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.