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Alcoholic drinks from China
Four short wine recipes at the end of chapter 66 of the 6th-century Qimin Yaoshu. The steps shown are the fever-curing wine, in which rice and qu are left in water until sour, boiled down, restarted with more qu and finished with glutinous millet in three days. The others are a Ling wine covered with lotus and bamboo leaves, a wine of blackened leaves and flowers, and a quick sun-warmed millet wine.
| Rice1 dan | [qmys-ws] |
| Qu, pounded to powder1 jin, then 4 jin | [qmys-ws][qmys-siku] |
| Water | The Wikisource text gives 1 dan of rice and 1 jin of qu "into water"; the Siku text reads 1 dan of water[qmys-ws][qmys-siku] |
| Glutinous millet (秫), cooked and cooled1 dan | [qmys-ws][qmys-siku] |
| Starter | koji/qu/mold-starter |
Total time across the recorded steps: 3 days
What changes: Rice and a little qu sit in water until the liquid turns sour
Output: soured liquid.
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
Four short wine recipes at the end of chapter 66 of the 6th-century Qimin Yaoshu. The steps shown are the fever-curing wine, in which rice and qu are left in water until sour, boiled down, restarted with more qu and finished with glutinous millet in three days. The others are a Ling wine covered with lotus and bamboo leaves, a wine of blackened leaves and flowers, and a quick sun-warmed millet wine. Made in 4 steps over 3 days. The longest step, add cooked glutinous millet; wine in three days, takes 3 days (Jia Sixie 2026).
| Main step | 3 daysReported[qmys-ws][qmys-siku] | Add cooked glutinous millet; wine in three days |
|---|
The fever-curing wine starts with a deliberate sour mash, boiled down before fresh qu goes in. The other three in this group use leaves to scent or start the wine, or sun warmth to finish it in a day.
The text names no hazard and gives the fever-curing wine no dose, though it names it as a cure. We found no evidence that it treats any illness, so do not use it in place of medical care. That wine starts from a rice liquid left until it is sour and then boiled down to 7 dou before fresh qu goes in. Fermented grains, including japonica rice, have been linked to bongkrekic acid, a bacterial toxin that can be fatal, even in acidic foods. The toxin is heat stable, so souring and boiling cannot be relied on, and this page is history, not a method to copy [han2023]. The plant in the leaf-and-flower wine is not identified, so do not try that variant with a guessed plant; a wrong one could be poisonous. A 2025 review of Chinese rice wine names ethyl carbamate, a potential carcinogen that forms from ethanol and nitrogen compounds during fermentation and storage, and biogenic amines as its main safety concerns; it speaks of rice wine in general, not of this recipe.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu chapter 66 (笨麴餅酒), compiled by Jia Sixie in the 6th century. The two editions differ in the fever-curing wine; the Siku text reads "4th and 8th months" and "1 dan of water" where the Wikisource text has "8th day of the 4th month" and "1 dan of rice". Wikipedia dates the book to 544 CE on one account and to 533–544 CE on another.
