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Alcoholic drinks from China
Dongniang jiu is a sweet, low-alcohol glutinous rice wine that Suzhou drinks at the winter solstice. Brewers start with Taihu glutinous rice in October, soak, steam and ferment it with a starter, feed in more rice, press it and add sugared osmanthus. It is sold live and still fizzing for only about ten days in December.
A short entry: the sources we found record only what is said here about Dongniang jiu itself.
| Taihu glutinous rice | |
| sugared osmanthus flowers | |
| Starter | rice wine starter (qu); the exact type is not given |
Total time across the recorded steps: 2 months
What changes: Soaked glutinous rice is steamed, then showered with water to cool
The steps named by the brewers are soaking, steaming and showering the rice with water (淋饭). Output: cooled steamed 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
Dongniang jiu is a sweet, low-alcohol glutinous rice wine that Suzhou drinks at the winter solstice. Brewers start with Taihu glutinous rice in October, soak, steam and ferment it with a starter, feed in more rice, press it and add sugared osmanthus. It is sold live and still fizzing for only about ten days in December. Made in 5 steps over 2 months. The longest step, feed in more rice and ferment, takes 2 months (The Paper (澎湃新闻 2021). Moulds and yeasts of a Chinese rice-wine starter does most of the fermenting.
| Main step | 2 monthsReported[thepaper2021][yzwb2025] | Feed in more rice and ferment |
|---|
Dongniang jiu is sold young and still fermenting, sweetened and scented with osmanthus, where Shaoxing-style huangjiu is aged and much stronger.
Because it is still fermenting, the bottles build up gas; keep it cold and do not close caps tight.
Every number is labelled with how it is known. How this atlas is made
