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An essential ingredient in Chinese cooking and other Oriental cuisines, this sweet wine is made by fermenting freshly steamed glutinous rice with yeast and spring water. It's relatively low in alcohol and can be drunk neat or used in hot dishes, marinades and glazes. It's often confused with sake and mirin but sake (a Japanese rice-based brewed alcohol) is far more delicate in taste. Substitute dry pale sherry for rice wine if you can¹t find rice wine.