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Starters and koji from Southern China
Xiaoqu is the family of small Chinese starters made from rice or rice bran, often with herb powder. The pieces are seeded with last year's qu, kept warm for one to three days while Rhizopus moulds and yeasts grow over them, then dried hard. One small piece both turns rice starch to sugar and ferments the sugar to alcohol.
| Rice flour or rice bran | Rice and rice bran are the main raw materials[tang2019] |
| Herb powder | Chinese herbs have long been added; Shaoxing jiuyao uses water-pepper leaf (Persicaria hydropiper) powder[tang2019][sx-spec] |
| Water | [sx-spec] |
| Mother qu (muqu) | Matured xiaoqu from the year before, used as seed[tang2019][sx-spec] |
| Starter | back-slop: old qu (muqu) from the year before seeds the new pieces |
Total time across the recorded steps: 4.3 days – 6 days
What changes: Rice flour is mixed with herb powder and water
Shaoxing jiuyao uses new-crop early indica rice flour with water below 15 % and at least 95 % through 50 mesh. Output: damp starter dough.
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
Xiaoqu is the family of small Chinese starters made from rice or rice bran, often with herb powder. The pieces are seeded with last year's qu, kept warm for one to three days while Rhizopus moulds and yeasts grow over them, then dried hard. One small piece both turns rice starch to sugar and ferments the sugar to alcohol. Made in 4 steps over 4.3 days – 6 days. The longest step, keep warm in husk-lined vats or a warm room, takes 30 h – 3 days (Zhejiang Liquor Industry Association 2025) and runs at 28–38 °C (Zhejiang Liquor Industry Association 2025). Rhizopus and Saccharomyces (21.95 %); S. cerevisiae was the most isolated yeast do most of the fermenting.
| Main step | 30 h – 3 daysReported[sx-spec][guan2025] | Keep warm in husk-lined vats or a warm room |
|---|---|---|
| Temperature | 28–38 °CReported[sx-spec][guan2025] | Keep warm in husk-lined vats or a warm room |
Xiaoqu is small, made from rice or bran, and incubated for only one to three days, so moulds and yeasts both stay alive in it. Daqu is a large wheat or barley brick cured for weeks, and wheat qu mainly supplies enzymes.
Xiaoqu and xiaoqu liquor are made in an open environment (Tang et al.), so the microbes differ by place and maker. The Shaoxing draft sets moisture at 11 % or less, and picks last year's qu for seed only if it fermented normally, is free of insect damage and is low in acid. Gene sequencing found Staphylococcus, Escherichia–Shigella and Klebsiella among the bacteria of xiaoqu. It names the genera only, not the species or strains.
Hazards the sources name: Sequencing reads of Escherichia–Shigella (listed among the bacteria of the four xiaoqu of Tang et al.) and Klebsiella (5.15 % of bacterial reads on average across 28 xiaoqu); genus level only, species and strains not identified.
Every number is labelled with how it is known. How this atlas is made
Tang et al. (2019) say Chinese herbs have long been added to xiaoqu, and that Sichuan xiaoqu often takes in muqu, the matured xiaoqu of the year before.
