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Alcoholic drinks from Shaoxing, Zhejiang, China
Xiangxue is the sweet Shaoxing rice wine. Steamed glutinous rice is cooled under running water, mixed with jiuyao starter and shaped into a well; once the well fills with sweet liquid, wheat qu goes in, and about a day later lees spirit is added. Like shanniang, and unlike yuanhong and jiafan, it can be brewed in any season.
| Glutinous rice | Soaked, steamed and cooled under running water[sx-spec] |
| Jiuyao (rice-cake starter, also called xiaoqu) | Made from early indica rice flour and smartweed powder[sx-spec][sx-core] |
| Wheat qu (maiqu) | [sx-spec] |
| Lees spirit (zaoshao) or jiuhan | Named in the rules as zaoshao baijiu (lees spirit) or jiuhan. Yang (2005) says aged lees spirit must be used, not ordinary baijiu[sx-spec][sx-core][yang2005] |
| Jianhu lake water | [sx-core] |
| Starter | jiuyao rice-cake starter, then wheat qu |
Total time across the recorded steps: 24 h
What changes: Soaked glutinous rice is steamed until cooked through
Output: steamed 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
Xiangxue is the sweet Shaoxing rice wine. Steamed glutinous rice is cooled under running water, mixed with jiuyao starter and shaped into a well; once the well fills with sweet liquid, wheat qu goes in, and about a day later lees spirit is added. Like shanniang, and unlike yuanhong and jiafan, it can be brewed in any season. Made in 8 steps over 24 h. The longest step, add wheat qu and saccharify, takes 24 h (Zhejiang Liquor Industry Association (drafted…). Saccharomyces cerevisiae and Aspergillus do most of the fermenting.
| Main step | 24 hReported[sx-spec] | Add wheat qu and saccharify |
|---|---|---|
| Temperature | 28–32 °CReported[sx-spec] | Mix with jiuyao and shape a well (dawo) |
Xiangxue follows the linfan route of the yeast mother, with water-cooled rice, jiuyao and a saccharifying nest in the vat. Yuanhong and jiafan instead put air-cooled rice into the vat or tank with water, wheat qu and yeast mother. Lees spirit goes in after about a day of saccharification. Xiangxue holds over 100 g/L sugar against 15.0 g/L or less in yuanhong, and it is not limited to winter brewing.
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 and says Shaoxing brewing was listed as national intangible cultural heritage in 2006. The 2025 group-standard draft defines xiangxue as the sweet type, made from glutinous rice and lees spirit (zaoshao) or jiuhan with wheat qu and jiuyao. Yang (2005), of Dongfeng Shaoxing Brewing, describes the traditional xiangxue process and says pitching suits May and pressing October or later.
