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Alcoholic drinks from Shaoxing, Zhejiang, China
Jiafan is the semi-dry Shaoxing rice wine. It is brewed like the dry yuanhong, from soaked and steamed glutinous rice with wheat qu and a yeast mother in winter, but its mash may run a degree hotter and it keeps more sugar. It is also called huadiao.
| Glutinous rice | Soaked, then steamed[sx-spec] |
| Jianhu lake water | [sx-spec][sx-core] |
| Wheat qu (maiqu) | Makes the sugar[sx-spec] |
| Yeast mother (jiumu) | Carries the yeast; the rules define linfan jiumu and a pure-culture yeast mother[sx-spec] |
| Starter | koji/qu/mold-starter (wheat qu plus a yeast mother, either linfan jiumu made with jiuyao or a pure-culture one) |
Total time across the recorded steps: 2.7 months – 3.2 months
What changes: The rice soaks under water for days to weeks
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
Jiafan is the semi-dry Shaoxing rice wine. It is brewed like the dry yuanhong, from soaked and steamed glutinous rice with wheat qu and a yeast mother in winter, but its mash may run a degree hotter and it keeps more sugar. It is also called huadiao. Made in 8 steps over 2.7 months – 3.2 months. The longest step, slow ferment in clay jars, takes at least 2.6 months (Zhejiang Liquor Industry Association (drafted…) and runs at up to 20 °C (Zhejiang Liquor Industry Association (drafted…). Saccharomyces cerevisiae and Aspergillus do most of the fermenting.
| Main step | at least 2.6 monthsReported[sx-spec][cn-mission] | Slow ferment in clay jars |
|---|---|---|
| Temperature | up to 20 °CReported[sx-spec] | Slow ferment in clay jars |
Jiafan follows the yuanhong process but finishes semi-dry, with 15.1–40.0 g/L sugar against 15.0 g/L or less for yuanhong, and its traditional mash may reach 37 °C. The name means "added rice", and an outline source says more rice goes in; the production rules give no ratio.
Ethyl carbamate and biogenic amines are the main potential hazards in huangjiu. Biogenic amines can be limited by careful process control. The explanatory note to the 2025 draft reports that samples brewed to its rules were tested for heavy metals, microbes and biogenic amines and met the national fermented-alcohol standard GB 2758.
Hazards the sources name: Pediococcus parvulus and Lactobacillus hilgardii (the review names them as histamine formers in rice wine in general).
Every number is labelled with how it is known. How this atlas is made
Tian and colleagues (2022) say Shaoxing huangjiu appears to be the original huangjiu and was recorded in writings from the Spring and Autumn (770–476 BCE) and Warring States (475–221 BCE) periods. The Chinese mission to the EU (2021) puts Shaoxing wine at more than 2,500 years old, says Jianhu lake was enclosed in the Eastern Han dynasty, and says Shaoxing brewing was listed as national intangible cultural heritage in 2006. The 2025 group-standard draft defines jiafan as the semi-dry Shaoxing wine, and the 2024 core-area draft calls it jiafan (huadiao).
