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Starters and koji from Shaoxing, Zhejiang
Jiuyao is the small rice-flour starter of Shaoxing rice wine. New-crop early indica rice flour and powdered water-pepper leaf are pounded into small cubes, rolled in last year's best jiuyao, kept warm in husk-lined vats for about a day and a half, then sun-dried. Its moulds and yeasts turn rice starch to sugar and then to alcohol in the brew.
| New-crop early indica brown rice, milled to flour | Water below 15 %; at least 95 % passes a 50-mesh sieve[sx-spec][sx-core] |
| Water-pepper leaf powder (laliao cao, Persicaria hydropiper) | Top young leaves picked in early July before flowering, dried the same day, sieved through 50 mesh[sx-spec][sx-core] |
| Water | [sx-spec] |
| Old jiuyao | The previous year's best batch, chosen for strong saccharifying and fermenting power and low acid[sx-spec][sx-core] |
| Starter | back-slop (previous year's best jiuyao) |
Total time across the recorded steps: 4.3 days – 4.5 days
What changes: Starting material: young water-pepper leaves, dried and powdered
Top young leaves are cut in early July before the plant flowers, dried the same day, and the stems removed. Output: dry herb powder sieved through 50 mesh.
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
Jiuyao is the small rice-flour starter of Shaoxing rice wine. New-crop early indica rice flour and powdered water-pepper leaf are pounded into small cubes, rolled in last year's best jiuyao, kept warm in husk-lined vats for about a day and a half, then sun-dried. Its moulds and yeasts turn rice starch to sugar and then to alcohol in the brew. Made in 7 steps over 4.3 days – 4.5 days. The longest step, sun-dry, takes at least 3 days (Zhejiang Liquor Industry Association (drafted…). Saccharomycopsis and Rhizopus do most of the fermenting.
| Main step | at least 3 daysReported[sx-spec] | Sun-dry |
|---|---|---|
| Temperature | up to 38 °CReported[sx-spec] | Keep warm in husk-lined vats |
Jiuyao is a rice-flour cube with herb powder, incubated for only 30–35 hours. Shaoxing's other starter is wheat qu (maiqu), made from crushed wheat.
The 2024 core-area draft says dried jiuyao goes into cleaned, disinfected jars sealed with lotus leaf and bamboo husk and is kept dry, airy and dark, to stop damp, mould and spoilage. Zhao et al. 2023 found that one of two kinds of substandard jiuyao carried more Mucor and Staphylococcus (identified to genus only), and that water content strongly affects jiuyao quality.
Hazards the sources name: Staphylococcus (genus only), more abundant in one type of substandard jiuyao.
Every number is labelled with how it is known. How this atlas is made
The Zhejiang Liquor Industry Association posted a draft group standard for brewing Shaoxing wine on 2025-09-22; it defines jiuyao as a starter made from early indica rice flour and water-pepper powder, seeded with the previous year's good jiuyao. A 2024 discussion draft by the Yuecheng district market supervision bureau describes the same starter for the core Shaoxing area. Chen et al. 2021 took their jiuyao from the Tapai brewery in Shaoxing.
