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Alcoholic drinks from Xi'an and Guanzhong, Shaanxi, China
Choujiu, "thick wine", is a sweet, milky rice wine from Shaanxi. Steamed glutinous rice is mixed with a little xiaoqu starter and fermented about a week at a cool room temperature, then the whole mash is beaten smooth instead of being pressed clear, and it is flavoured with osmanthus. Made in 4 steps over 7 days. The longest step, ferment in a cool room, takes 7 days (Lu Z.-M 2000) and runs at 22 °C (Lu Z.-M 2000). Rhizopus, which turns the rice starch to sugar and Saccharomyces yeasts, which make the alcohol do most of the fermenting.
| Main step | 7 daysMeasured[lu2000] | Ferment in a cool room |
|---|---|---|
| Temperature | 22 °CMeasured[lu2000] | Ferment in a cool room |
| 25 kg | Rice for one batch · Steamed 25 min[lu2000] |
| 50 g | Xiaoqu starter · Rice-based starter carrying Rhizopus, yeasts and lactic bacteria[lu2000][song2025] |
| Osmanthus flowers · For flavour, as the names guihua and huanggui choujiu say | |
| Starter | koji/qu/mold-starter (xiaoqu) |
Total time across the recorded steps: 7 days
What changes: Glutinous rice is steamed until the grains are just soft
Output: steamed glutinous 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
Choujiu keeps the whole rice. Huangjiu and mijiu are pressed or drained clear, but choujiu's mash is beaten into a thick drink, so it is sweet, cloudy and only mildly alcoholic.
Every number is labelled with how it is known. How this atlas is made
Choujiu is a traditional drink of the Guanzhong region around Xi'an, the old Chang'an, and local lore ties it to the Tang court. Its older names include laoli and yujiang.
