Difference between revisions of "Rice Wine"

Revision as of 23:29, 1 December 2014

In Creation, the term 'wine' has many differing meaning. In Shogunate writings it was employed as a poetic catch-all term for a number of alcoholic beverages imbibed by the upper classes, which included a number of different drinks based on Rice or Grapes. However, the aftermath of the Great Contagion saw the culmination of a Heavenly campaign by the gods of grape wine, Harvest of Bliss and Ferment of Madness. Some, such as the god of rice liquor Kakuchi, those who favour the old Shogunate poetic forms, and in the past sixty-odd years the Dynasts of House Peleps, often continue to push use of the term 'wine' to encompass both grape and rice drinks, but many use less poetic terms for those derived from rice, such as the simple 'rice liquor', 'rice wine', or the (sometimes Shogunate-rooted) terms for specific types of beverage.

Rice production occurs in nearly every corner of Creation, the Blessed Isle producing the crop on a massive scale and major centers also seen along the southern coast of the Inner Sea and the Southwestern Threshold. And nearly everywhere rice is grown, local peoples have derived liquors from it, including the following examples:

Paddy Beer

Paddy beer, or 'makoli', is a slightly tangy, sweet, milky white beverage prepared by rice-farming villages across the Blessed Isle. It is not particularly strong as such beverages go, but is said to help keep the belly full and the muscles without pain, the farmers brewing rice (along with a starter carefully treasured by each village) into paddy beer and then imbibing their production as they work the fields (hence its name).

Rice Beer

Rice beer, or 'sake', is an alcoholic drink common across the Blessed Isle, particularly in cities. To produce it, rice is brewed through a process of fermenting it multiple times, along with Blessed Mold, and filtering out the lees before it is bottled in glass bottles or clay jugs. It is more alcoholic than either grape wines or many other beers.

Because the production of the drink requires specialized brewing knowledge and equipment, it is rarely produced in villages, instead coming out of breweries set up close to the large markets of cities and towns. The fact it is a common drink amongst citizens, and paddy beer is that of peasants, has been used by some in the Realm's upper classes (particularly those with ties to the Grape Wine industry) to paint all rice-derived drinks as fit for mortal common folk not the tables of the Scarlet Dynasty, though a few connoisseurs of flavour and those who lean towards rice wines argue that even such drinks can, in skilled hands, be brought to heights fit for the Princes of the Earth.

By tradition, rice beer is served heated in kettles brought to the table so diners might fill each others' glasses through the evening. On cold nights in Cherak, even Dynasts of House Ferem are known to indulge in such a drink.

Cradle Beer

Cradle beer is an alcoholic drink from the Southwest, including An-Teng, where it is derived from fermenting rice grains and chaff along with Blessed Mold, with minimal water. Half-filled earthenware pots of the stuff are produced, to which water is added just before serving.

Cradle beer has a limited shelf life, and is best consumed quickly once the brewing is complete. The addition of impurities and other types of grain sometimes occurs, and this can cause the beverage to become contaminated with Ergot.

Rice Liquor

The eponymous alcoholic beverage made from rice, rice liquor, or 'soju' , is a strong liquor produced from rice through a process of distillation. This liquor was a popular drink through much of the Shogunate, officers and allies traditionally toasting each other in their campaign tents, or opposing daimyo and chumyo accepting the results of their duels and battles in respectful fashion. Though the replacement of the Shogun's court by the Scarlet Dynasty saw grape wines emerge as most favoured for court functions, rice liquor continues to have a reputation as a martial drink. Their rivalry with House V'neef has seen the scions of House Peleps embrace the drink in place of grape wine, perhaps not-coincidentally because their land holdings are dominated by rice agriculture.

Rice liquor can be distilled multiple times to increase its smoothness and purity. Additionally, it's clean base can provide support for different additives and flavourings, such as:

Poets' Wine

Soju, flavoured with cherries. A more potent, less sweet competitor to cherry Schnapps, developed by Peleps Staemos.

Artists' Wine

Soju, infused with peach, peach blossoms, and sugarcane. A more potent competitor to peach Schnapps, developed by Peleps Staemos.

Fiery Embrace Wine

Soju, flavoured with ginger, honey, and a hint of hot chili pepper, providing a slight burn to the tongue. An innovation developed by Peleps Staemos.

Wine of Wind and Waves

A rice liquor whose label depicts waves crashing and ships breaking amidst a great sea battle. Dedicated to Peleps Amidus and Peleps Nyabe, for their slaying of the Shark of the West. The rice wine is smooth, milky in colour, and carries hints of clam juice and citrus. It may be based on a Western mariners’ drink, the Low Tide Tumble, which mixes citrus juice, clam juice, and harsh grain alcohol. The drink is an invention of Peleps Staemos.

Wine of Flooding Triumph

A rice liquor whose label depicts flames rising and floodwaters crashing about the ranks of armies. Dedicated to Sesus Dochao and his slaying of the Anathema-Voivode of Azerban. The rice wine is quadruple-distilled for purity and smoothness, flavoured with hickory smoke and salt-cured pork belly. The drink is an invention of Peleps Staemos.

Wine of Blood and Honour

Flower Jar Liquor

Flower Jar wine, or flower jar liquor, refers to a type of alcoholic beverage common on the Blessed Isle and wherever the scions of the Scarlet Dynasty are found. It is derived from fermented rice, through a process which passes on a dark colour and moderate amount of alcohol to the liquid. While it can be drunk directly, it sees far more use in cooking, where it is a key component in a large number of dishes such as Drunken Crab.

Th drink's name is derived from the flower-shaped clay jars that are traditionally used to store the liquor.