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Alcoholic drinks from China
In the studies, steamed glutinous rice is cooled, mixed with jiuqu starter and pressed into a jar around a central hole of about 2 cm. The sealed jar is kept at 25–30 °C for 3–4 days. Mould and yeast turn the rice into a soft, sweet, low-alcohol ferment.
| Glutinous rice100 g | [zheng2026] |
| Jiuqu (sweet rice wine starter)0.4 % of the rice weight | A commercial jiuqu made for sweet rice wine fermentation[zheng2026] |
| Sterile water75 mL | Mixed into the cooled rice with the starter[zheng2026] |
| Starter | koji/qu/mold-starter (jiuqu; a commercial jiuqu in Zheng et al., an Angel rice leaven in Zhao et al.) |
Total time across the recorded steps: 3.5 days – 5 days
What changes: Water soaks into the glutinous rice
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
In the studies, steamed glutinous rice is cooled, mixed with jiuqu starter and pressed into a jar around a central hole of about 2 cm. The sealed jar is kept at 25–30 °C for 3–4 days. Mould and yeast turn the rice into a soft, sweet, low-alcohol ferment. Made in 5 steps over 3.5 days – 5 days. The longest step, keep warm while the mould works, takes 3–4 days (Zheng Q 2026) and runs at 25–30 °C (Zheng Q 2026). Rhizopus oryzae and Rhizopus chinensis do most of the fermenting.
| Main step | 3–4 daysReported[zheng2026][zhao2026] | Keep warm while the mould works |
|---|---|---|
| Temperature | 25–30 °CReported[zheng2026][zhao2026] | Keep warm while the mould works |
| Acidity | pH 3.8–4Measured[zhao2026] | Keep warm while the mould works |
Jiuniang is a short ferment, 72 h at 30 °C in a sealed jar with starter at 0.4 % of the rice weight in one lab method. Its sweet liquid measured 21.29–34.51 g sugar per 100 mL and 6.95–14.72 % vol alcohol after 4 days in a study of 16 rice varieties.
The liquid measured pH 3.76–3.96 and 6.95–14.72 % vol alcohol after 4 days in a study of 16 rice varieties.
Every number is labelled with how it is known. How this atlas is made
Zheng et al. 2026 describe Chinese sweet rice wine as part of Chinese cultural and spiritual life for thousands of years. They say production has gradually moved from household workshops to industrial manufacturing, and that modern production mainly uses a pure culture of Rhizopus arrhizus as starter.
