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Alcoholic drinks from Guangxi
Rice-aroma baijiu is a clear spirit distilled from rice fermented with a rice-flour qu. The steamed rice first saccharifies as a solid for a day or two, then water is added and the mash ferments as a semi-liquid for about 8–15 days before it is distilled. It is known for a light, honey-like aroma.
| Steamed rice250 g | [wang2023] |
| Jiuqu starter2 % or 1.2 % of the rice (w/w) | Two commercial Guangdong starters were tested[wang2023] |
| Sterile water300 mL | Added after saccharification[wang2023] |
| Starter | koji/qu/mold-starter (jiuqu / xiaoqu, a starter made of rice flour and oil bran) |
Total time across the recorded steps: 12 days – 20 days
What changes: Moulds and yeasts grow through balls of rice flour and bran
Rice flour and oil bran are mixed and kneaded into steamed-bun shapes. Output: dry rice qu.
Microbes at work in this step
Rhizopus, Saccharomycopsis and Saccharomyces grow through the rice flour
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Rice-aroma baijiu is a clear spirit distilled from rice fermented with a rice-flour qu. The steamed rice first saccharifies as a solid for a day or two, then water is added and the mash ferments as a semi-liquid for about 8–15 days before it is distilled. It is known for a light, honey-like aroma. Made in 5 steps over 12 days – 20 days. The longest step, add water and ferment as a semi-liquid, takes 8–15 days (Wang H. et al. 2023) and runs at 27–29 °C (Wang H. et al. 2023). Saccharomyces cerevisiae and Saccharomycopsis do most of the fermenting.
| Main step | 8–15 daysReported[wang2023][liang2024][li2025] | Add water and ferment as a semi-liquid |
|---|---|---|
| Temperature | 27–29 °CReported[wang2023] | Add water and ferment as a semi-liquid |
Rice-aroma baijiu saccharifies the rice as a solid and then ferments it with added water as a semi-liquid, a combination that sets it apart from sauce-, light- and strong-aroma baijiu. Its fermentation is short, about 8–15 days, and it is started with a small rice-flour qu.
This is a distilled spirit, so it is strong alcohol. Wang et al. (2023) write that rice-aroma baijiu holds more higher alcohols than the other main aroma types, and that excess higher alcohols cause headache and hangover. Li et al. (2025) write that appropriate acidity in the mash inhibits harmful bacteria and harmful substances.
Every number is labelled with how it is known. How this atlas is made
