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Alcoholic drinks from Shaoxing, Zhejiang, China
Glutinous rice is soaked for weeks, steamed, and brewed in winter with wheat qu and a yeast mother. Moulds make sugar while yeast makes alcohol in the same raked vat; the mash then ferments for at least 80 days in clay jars, is pressed, heated and sealed in jars to age.
| Glutinous rice | Soaked, then steamed[sx-spec] |
| Jianhu lake water | The production rules require Jianhu water for brewing[sx-spec][cn-mission] |
| Wheat qu (maiqu) | Crushed wheat cakes grown with moulds; makes the sugar[sx-spec] |
| Yeast mother (jiumu) | A fermented rice mash that carries the yeast. The rules define linfan jiumu, started with jiuyao rice-cake starter, 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: 2.9 months – 3.2 months
What changes: The rice soaks under water for weeks and the water grows more acidic
Output: soaked rice and acidic soak water.
Microbes at work in this step
the soak water grows more acidic as the rice takes up water
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
Glutinous rice is soaked for weeks, steamed, and brewed in winter with wheat qu and a yeast mother. Moulds make sugar while yeast makes alcohol in the same raked vat; the mash then ferments for at least 80 days in clay jars, is pressed, heated and sealed in jars to age. Made in 9 steps over 2.9 months – 3.2 months. The longest step, slow ferment in clay jars (houjiao), 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 (houjiao) |
|---|---|---|
| Temperature | up to 20 °CReported[sx-spec] | Slow ferment in clay jars (houjiao) |
Shaoxing wine is a winter brew. Rice soaks for weeks, a wheat qu and a separately grown yeast mother work together in an open vat raked by hand, and the mash ferments for at least 80 days in clay jars outdoors. Yuanhong is the dry base; jiafan, shanniang and xiangxue change the rice, the water or the spirit added.
Made the same way, each with what its own sources record.
Alcoholic drinks from Danyang and Jintan
Shaoxing yuanhong is a dry wine. Feng gang jiu is a sweet wine of the Danyang and Jintan area, aged a long time in sealed jars. Chinese Wikipedia classes it as sweet (10–20 % sugar).
Sources: China Intangible Cultural Heritage Network; China Intangible Cultural Heritage Network; Wikipedia (zh); Wikipedia
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. WHO says no level of alcohol use is safe for health.
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.
