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Alcoholic drinks from Fujian
Hongqu jiu is a red rice wine from Fujian made by fermenting steamed glutinous rice with hongqu, rice grown with Monascus mould. The jar stays open under cloth while the mould and yeast work, then is closed for a longer, airless fermentation; the wine can be aged for years.
| Hongqu (red yeast rice)10 % of the rice | [yan2024] |
| Water (sterilised in the study)150 % of the rice | [yan2024] |
| Glutinous rice | Soaked overnight and steamed[yan2024] |
| Starter | koji/qu/mold-starter (hongqu, red yeast rice) |
Total time across the recorded steps: 40 days
What changes: The glutinous rice soaks in water overnight
Output: soaked rice.
Microbes at work in this step
Not documented for this step.
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
Hongqu jiu is a red rice wine from Fujian made by fermenting steamed glutinous rice with hongqu, rice grown with Monascus mould. The jar stays open under cloth while the mould and yeast work, then is closed for a longer, airless fermentation; the wine can be aged for years. Made in 6 steps over 40 days. The longest step, close the jar for the airless fermentation, takes 30 days (Yan Y 2024). Monascus purpureus and Saccharomyces cerevisiae do most of the fermenting.
| Main step | 30 daysReported[yan2024] | Close the jar for the airless fermentation |
|---|---|---|
| Temperature | 25 °CReported[yan2024] | Soak the glutinous rice |
Shaoxing wine uses wheat qu and a yeast mother. Hongqu jiu uses red yeast rice, so Monascus colours the wine red and shares the work with the yeast. The jar is first left open under cloth, then closed.
Made the same way, each with what its own sources record.
Alcoholic drinks from Longyan, Fujian, China
The wine jar is said to sink and float again and again during brewing, which gives the wine its name. It is classed as a sweet hongqu huangjiu.
Sources: Wikipedia (zh); Wikipedia (zh)
Some Monascus strains can make citrinin, and contamination by other moulds can bring other toxins, so strict food-safety standards and monitoring of safety indicators in the finished product matter. Hongqu wine carried more biogenic amines than xiaoqu wine in one study.
Hazards the sources name: Klebsiella (a main bacterial genus in one hongqu mash; the genus includes opportunistic pathogens); Citrinin, a mycotoxin some Monascus strains can make.
Every number is labelled with how it is known. How this atlas is made
Fujian hongqu rice wine is made mainly in Fujian province with starters containing Monascus purpureus. Yu and colleagues (2025) say Wuyi hongqu has been used as a starter for more than a thousand years. The lees (hongzao) are used in Fujian cooking (Wikipedia).
