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Alcoholic drinks from Fujian
Hongqu jiu is a red rice wine from Fujian made by fermenting steamed glutinous rice with hongqu, rice grown with Monascus mould. The jar stays open under cloth while the mould and yeast work, then is closed for a longer, airless fermentation; the wine is often aged for years. Made in 6 steps over 5.1 years – 20 years. The longest step, press and age, takes 5–20 years (Cai Y. et al. 2025). Monascus purpureus and Saccharomyces cerevisiae do most of the fermenting.
| Main step | 5–20 yearsReported[cai2025] | Press and age |
|---|---|---|
| Temperature | 25 °CReported[yan2024] | Soak the glutinous rice |
| 10 % of the rice | Hongqu (red yeast rice)[yan2024] |
| 150 % of the rice | Water (sterilised in the study)[yan2024] |
| Glutinous rice · Soaked overnight and steamed[yan2024] | |
| Starter | koji/qu/mold-starter (hongqu, red yeast rice) |
Total time across the recorded steps: 5.1 years – 20 years
What changes: The glutinous rice soaks in water overnight
Output: soaked 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
Shaoxing wine uses wheat qu and a yeast mother. Hongqu jiu uses red yeast rice, so Monascus colours the wine red and shares the work with the yeast. The jar is first left open under cloth, then closed.
Some Monascus strains can make citrinin, and mould contamination of the qu can bring other toxins, so the starter must be clean. Hongqu wine carried more biogenic amines than xiaoqu wine in one study.
Hazards the sources name: Klebsiella (a main bacterial genus in one hongqu mash; the genus includes opportunistic pathogens); Citrinin, a mycotoxin some Monascus strains can make.
Every number is labelled with how it is known. How this atlas is made
Fujian hongqu rice wine is made mainly in Fujian province with starters containing Monascus purpureus. Wuyi hongqu has been used as a starter for more than a thousand years. The lees (hongzao) are used in Fujian cooking (Wikipedia).
