Rice wine making: Before and After (IMAGE)
Caption
“Tapuy” rice wine starts out as a mixture of black and white glutinous rice (A), which is fermented using a starter culture or “bubod.” After a month, the solid residues from the fermentation process or “lees” (B) are filtered out and usually discarded.
Credit
Bragais and Medina, 2025
Usage Restrictions
Credit must be given to the creator. No derivatives or adaptations of the work are permitted.
License
CC BY-ND