What pairs with rice wine?

Based on molecular compound analysis, rice wine pairs best with sesame (45 shared compounds), soybean sauce (34 shared compounds), wine (76 shared compounds).

What flavor compounds are in rice wine?

Rice Wine contains 101 known flavor compounds. The most distinctive are ethyl nicotinate, 3-methylbutyl decanoate, isoamyl octanoate.

What's a good substitute for rice wine?

The closest molecular substitutes for rice wine are strawberry wine, botrytized wine, champagne — ingredients that share the highest fraction of rice wine's flavor compounds.

What cuisines use rice wine?

Rice Wine is most commonly used in stir-fry, korean, thai cuisine.

beverage alcoholic

Rice Wine

Rice Wine is an alcoholic beverage with 101 known flavor compounds. The most distinctive molecule is ethyl nicotinate. It pairs most strongly with sesame, sharing 45 flavor compounds. Rice Wine appears in 474 recipes, most commonly in stir-fry cuisine.

101

Flavor Compounds

Top Pairings of 860 scored

474

Recipes Found

Flavor Science

What Makes Rice Wine Unique

Compounds ranked by rarity — the higher the score, the more distinctive to this ingredient.

ethyl nicotinate (detectable at 0.01 ppb) FlavorDB 2.0

14.43

3-methylbutyl decanoate (threshold: 3,000 ppb) FlavorDB 2.0

11.47

isoamyl octanoate (detectable at 130.0 ppb)

11.16

diethyl glutarate (threshold: 5,000 ppb) FlavorDB 2.0

10.03

2D structure of ethyl 3-phenylpropanoate

ethyl 3-phenylpropanoate (detectable at 5.91 ppb) FlavorDB 2.0

10.01

ethyl linoleate (detectable at 20.59 ppb) FlavorDB 2.0

10.0

Key Food Odorants Present

46 of 101 compounds

Of the ~226 molecules that drive perceived food aroma (Dunkel et al. 2014), Rice Wine's inventory contains 46. Most of the other 55 compounds are below detection threshold.

generalist methional cooked potato 0.4 ppb

generalist acetaldehyde fresh, fruity 25 ppb

generalist acetic acid vinegar-like

generalist butanoic acid sweaty, cheesy

generalist hexanal green, grassy

intermediary 2-methoxy-4-vinylphenol smoky, clove-like 5 ppb

intermediary 2-phenylethanol flowery, wine-like 590 ppb

intermediary ethanol alcoholic 99000000 ppb

intermediary 1,1-diethoxyethane fruity

intermediary 2-methoxyphenol phenolic, smoky

intermediary 3-methyl-1-butanol malty

intermediary 3-methylbutyl acetate fruity, banana

+ 34 more — showing top 12 by class and threshold.

Generalist = appears in >25% of foods (Maillard / fermentation products). Individualist = appears in <5% of foods (carries signature notes). Threshold values are in clean water — the actual perception threshold in a food matrix can differ substantially.

Flavor Profile Breakdown

101 compounds

How Rice Wine's 101 known compounds break down by aroma category. Percentages are of compounds with a known label.

fruity 43 · 42.6%

floral 17 · 16.8%

green 12 · 11.9%

sour 11 · 10.9%

caramel 5 · 5.0%

spicy 4 · 4.0%

dairy 3 · 3.0%

earthy 1 · 1.0%

nutty 1 · 1.0%

chemical 1 · 1.0%

Most Used In

Stir-Fry (5) Korean (4) Thai (3) Soy-Sauce (3) Asian (3)

Flavor Compounds

42 of 101 are distinctive to rice wine — they appear in under 10% of foods. The remainder are the background most foods share.

Ordered by measured impact in rice wine — concentration against odour threshold where both are published, then by how distinctive the molecule is across the graph. Molecules measured here but not established as odorants sit below those that are.

Molecules volatile enough to reach the nose.

isoamyl octanoate ethyl 3-phenylpropanoate ethyl linoleate isoamyl lactate 3-nonen-2-one 2-decenal ethyl isobutyrate 2,3-dihydrobenzofuran 1-hexadecanol trans-2-octen-1-ol 4-ethylphenol ethyl pentanoate 4-ethyl-2-methoxyphenol 2-methylbutyl acetate ethyl octanoate 2-heptenal acetal ethyl propionate 2-methoxy-4-vinylphenol decanal acetophenone guaiacol ethyl butyrate ethyl phenylacetate ethyl caproate ethyl decanoate isoamyl acetate 1-butanol 1-decanol ethyl undecanoate +61 more 3-ethoxy-1-propanol heptyl formate ethyl hydrogen succinate ethyl 3-hydroxybutyrate 2-phenylethyl isobutyrate ethyl pentadecanoate octan-2-one isobutyl octanoate pentyl hexanoate 2-phenylethyl formate

Best Pairings for Rice Wine

Ranked by how often cooks actually use them together, across 453,403 recipes — the familiar answer first. Each pairing still carries its molecular score and shared-compound count; only the ORDER differs. Counts cover every characterised molecule the two ingredients have in common, not only the aroma-active ones, so they can exceed an ingredient’s aroma-compound count. For the chemistry-first view — where the surprising pairings live — see the molecular network below, the side-by-side comparison, or the Pairing Tool.

Molecular Neighborhood

Rice Wine and its 10 closest compound-sharing relatives. Spoke thickness = shared compounds; circle size = that ingredient's own compound count. Drag to rearrange, scroll to zoom, click to open.