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Alcoholic drinks from Guangxi
Rice-aroma baijiu is a clear spirit distilled from rice fermented with a rice-flour qu. The steamed rice first saccharifies as a solid for a day or two, then water is added and the mash ferments as a semi-liquid for about 8–15 days before it is distilled. It is known for a light, honey-like aroma. Made in 5 steps over 12 days – 20 days. The longest step, add water and ferment as a semi-liquid, takes 8–15 days (Wang H. et al. 2023) and runs at 27–29 °C (Wang H. et al. 2023). Saccharomyces cerevisiae and Saccharomycopsis do most of the fermenting.
| Main step | 8–15 daysMeasured[wang2023][liang2024][li2025] | Add water and ferment as a semi-liquid |
|---|---|---|
| Temperature | 27–29 °CMeasured[wang2023] | Add water and ferment as a semi-liquid |
| 250 g | Steamed rice[wang2023] |
| 2 % or 1.2 % of the rice (w/w) | Jiuqu starter · Two commercial Guangdong starters were tested[wang2023] |
| 300 mL | Sterile water · Added after saccharification[wang2023] |
| Starter | koji/qu/mold-starter (Rhizopus-rich rice xiaoqu / jiuqu) |
Total time across the recorded steps: 12 days – 20 days
What changes: Moulds and yeasts grow through balls of rice flour and bran
Rice flour and oil bran are mixed and kneaded into steamed-bun shapes. Output: dry rice qu.
Microbes at work in this step
Rhizopus, Saccharomycopsis and Saccharomyces grow through the rice flour
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
Rice-aroma baijiu saccharifies the rice as a solid and then ferments it with added water as a semi-liquid, a combination that sets it apart from sauce-, light- and strong-aroma baijiu. Its fermentation is short, about 8–15 days, and it is started with a small rice-flour qu.
Distilled spirit; the safety issues are those of strong alcohol. Acid built up in the mash helps hold back unwanted bacteria during fermentation.
Hazards the sources name: Enterobacter and Klebsiella (minor bacterial genera during saccharification).
Every number is labelled with how it is known. How this atlas is made
Rice-aroma baijiu is one of the basic baijiu aroma types and is most popular in southern China.
