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%).

Rice wine features prominently in Chinese and other East Asian cuisines. A substitute for rice wine is dry pale sherry.