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Alcoholic drinks from Northern China
A 6th-century recipe from the Qimin Yaoshu for a proso-millet wine made with strong divine qu in the cool season when mulberry leaves fall. One dou of qu and 9 dou of water ferment 3 dan of millet, fed in shrinking lots for as long as the mash keeps bubbling. Made this way it keeps a full year.
| Divine qu, chopped fine and sun-dried1 dou | [qmys-ws][qmys-siku] |
| Water9 dou | [qmys-ws][qmys-siku] |
| Proso millet (黍米), cooked and spread until very cold3 dan | Fed as 1 dan, then 5 dou, 4 dou and 3 dou, and more while the mash still bubbles[qmys-ws][qmys-siku] |
| Starter | koji/qu/mold-starter (divine qu) |
What changes: Finely chopped, sun-dried qu is mixed with water
Output: qu 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
A 6th-century recipe from the Qimin Yaoshu for a proso-millet wine made with strong divine qu in the cool season when mulberry leaves fall. One dou of qu and 9 dou of water ferment 3 dan of millet, fed in shrinking lots for as long as the mash keeps bubbling. Made this way it keeps a full year.
Divine qu is far stronger than coarse qu, so 1 dou ferments 3 dan of millet. The text warns that brewers used to ordinary qu add too little grain, leaving the qu unspent and the wine thin.
The text says chickens and dogs must not see the brew (the Siku edition reads pigs and dogs) and that the millet must go in very cold. It gives no other warning. 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 64 (造神麴餅酒), compiled by Jia Sixie in the 6th century. Wikipedia dates the book to 544 CE on one account and to 533–544 CE on another.
