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Alcoholic drinks from Shaoxing, Zhejiang, China
Shanniang is the semi-sweet Shaoxing rice wine. It is brewed like dry yuanhong wine, except that finished yuanhong wine and the rice-soak water go into the vat instead of plain water. The national standard puts its total sugar at 40.1–100.0 g/L.
| Glutinous rice | Soaked, then steamed[sx-spec] |
| Shaoxing yuanhong wine | Replaces the brewing water, with the rice-soak water[sx-spec] |
| Rice-soak water (mijiang shui) | The water left from soaking the rice[sx-spec] |
| Wheat qu (maiqu) | [sx-spec] |
| Yeast mother (linfan jiumu) | [sx-spec] |
| Starter | koji/qu/mold-starter (wheat qu plus a jiuyao-based yeast mother) |
Total time across the recorded steps: 33 days – 48 days
What changes: The rice soaks under water for days to weeks and its soak water is kept
Output: soaked rice and rice-soak water, which shanniang reuses.
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
Shanniang is the semi-sweet Shaoxing rice wine. It is brewed like dry yuanhong wine, except that finished yuanhong wine and the rice-soak water go into the vat instead of plain water. The national standard puts its total sugar at 40.1–100.0 g/L. Made in 6 steps over 33 days – 48 days. The longest step, slow ferment in clay jars, takes at least 30 days (Zhejiang Liquor Industry Association 2025) and runs at up to 20 °C (Zhejiang Liquor Industry Association 2025). Saccharomyces cerevisiae and Aspergillus do most of the fermenting.
| Main step | at least 30 daysReported[sx-spec][cn-mission] | Slow ferment in clay jars |
|---|---|---|
| Temperature | up to 20 °CReported[sx-spec] | Slow ferment in clay jars |
Yuanhong, the dry Shaoxing wine, is brewed with water and keeps 15.0 g/L of sugar or less. Shanniang uses finished yuanhong wine and rice-soak water instead of water and a warmer pitch of 30–33 °C. It finishes semi-sweet, at 40.1–100.0 g/L of sugar.
The brewing rules heat the wine to 80–85 °C for about 20 minutes before it is sealed, as for other Shaoxing wine, and the explanatory note to the 2025 draft reports that wine brewed to its rules met GB 2758 for heavy metals, microbes and biogenic amines. Ethyl carbamate and biogenic amines are the main potential hazards in huangjiu (Tian 2022).
Hazards the sources name: Lactic bacteria that form biogenic amines such as histamine (in Chinese rice wine generally).
Every number is labelled with how it is known. How this atlas is made
Shaoxing wine is classed by sugar into dry yuanhong, semi-dry jiafan, semi-sweet shanniang and sweet xiangxue, the four types of the national geographical-indication standard.
