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Starters and koji from Shaoxing, Zhejiang
acidic, high-alcohol yeast mash used as starter for yuanhong, jiafan and shanniang. Made in 7 steps over 36 h – 2 days. The longest step, soak glutinous rice, takes 36 h – 2 days (Zhejiang Liquor Industry Association (drafted…). Saccharomyces and Saccharomycopsis do most of the fermenting.
| Main step | 36 h – 2 daysSet[SX-SPEC] | Soak glutinous rice |
|---|---|---|
| Temperature | 27–32 °CSet[SX-SPEC] | Fill vat, mix jiuyao, form an inverted-funnel well (dawo) |
| glutinous rice |
| jiuyao (rice-flour + Polygonum hydropiper cake) |
| wheat qu |
| water |
| Starter: koji/qu/mold-starter (jiuyao + wheat qu) |
Total time across the recorded steps: 36 h – 2 days
What changes: Glutinous rice soaks in water
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
Every number is labelled with how it is known. How this atlas is made
