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Alcoholic drinks from Southern China, Taiwan
Mijiu is rice fermented with a mould starter, which turns the starch into sugar, and then with yeast, which turns the sugar into alcohol. In China it is usually drunk as a clear rice wine with a balance of sweetness and acidity. In Taiwan, mijiu under the national standard is a spirit distilled from that fermented rice and much used in cooking.
| Rice10 kg | [lai2014] |
| Water10 kg, then 30 kg | 10 kg to cook the rice, 30 kg added with the yeast[lai2014] |
| Mould culture (Rhizopus formosaensis) | Pure culture used in the Taiwan laboratory batch[lai2014] |
| Yeast (Saccharomyces sake) | [lai2014] |
| Starter | koji/qu/mold-starter (a pure Rhizopus culture in the laboratory batch), then yeast |
Total time across the recorded steps: 15 days – 17 days
What changes: Rice simmers in its own weight of water and then cools
Output: cooked 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
Mijiu is rice fermented with a mould starter, which turns the starch into sugar, and then with yeast, which turns the sugar into alcohol. In China it is usually drunk as a clear rice wine with a balance of sweetness and acidity. In Taiwan, mijiu under the national standard is a spirit distilled from that fermented rice and much used in cooking. Made in 5 steps over 15 days – 17 days. The longest step, ferment the mash, takes 12–14 days (Lai C.-H 2014) and runs at 25 °C (Lai C.-H 2014). Rhizopus and Saccharomyces do most of the fermenting.
| Main step | 12–14 daysReported[lai2014] | Ferment the mash |
|---|---|---|
| Temperature | 25 °CReported[lai2014] | Ferment the mash |
Mijiu is a clear rice wine, and huangjiu is one popular kind of it. Unlike jiuniang, the unfiltered form with whole rice grains, it is the clear liquid. Under Taiwan's national standard, mijiu (rice spirit) is distilled and made only from rice; a product blended with less than 50 % of its alcohol from other sources may be sold as cooking rice spirit.
Taiwan's alcohol hygiene standard (revised 27 December 2016) sets a methanol limit of 1,000 mg per litre of pure ethanol for rice spirit and for cooking rice wine, and a lead limit of 0.3 mg per litre for alcoholic drinks. It also bars toxic or harmful substances from alcohol.
Every number is labelled with how it is known. How this atlas is made
Drinks like mijiu are noted on oracle inscriptions of the late Shang dynasty (about 1200-1046 BCE). Archaeological evidence shows that drinks with rice among their fermentables, often with honey or fruit, go back more than 8,000 years.
