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Alcoholic drinks from Shaoxing, Zhejiang, China
Glutinous rice is soaked for weeks, steamed, and brewed in winter with wheat qu and a yeast mother. Moulds make sugar while yeast makes alcohol in the same raked vat; the mash then ferments for at least 80 days in clay jars, is pressed, heated and sealed in jars to age. Made in 9 steps over 3.1 months – 3.5 months. The longest step, slow ferment in clay jars (houjiao), takes at least 2.6 months (Zhejiang Liquor Industry Association (drafted…) and runs at up to 20 °C (Zhejiang Liquor Industry Association (drafted…). Saccharomyces cerevisiae and Aspergillus do most of the fermenting.
| Main step | at least 2.6 monthsSet[sx-spec][cn-mission] | Slow ferment in clay jars (houjiao) |
|---|---|---|
| Temperature | up to 20 °CSet[sx-spec] | Slow ferment in clay jars (houjiao) |
| Glutinous rice · Soaked, then steamed[sx-spec] |
| Jianhu lake water · The production rules require Jianhu water for brewing[sx-spec][cn-mission] |
| Wheat qu (maiqu) · Crushed wheat cakes grown with moulds; makes the sugar[sx-spec] |
| Yeast mother (linfan jiumu) · A fermented rice mash started with jiuyao rice-cake starter; carries the yeast[sx-spec] |
| Starter: koji/qu/mold-starter (wheat qu plus a jiuyao-based yeast mother) |
Total time across the recorded steps: 3.1 months – 3.5 months
What changes: The rice soaks under water for weeks while lactic bacteria sour the water
A 2022 review gives 16–20 days for traditional soaking. Output: soaked rice and sour soak water.
Microbes at work in this step
lactic bacteria sour the soak water
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 is a winter brew. Rice soaks for weeks, a wheat qu and a separately grown yeast mother work together in an open vat raked by hand, and the mash ferments for at least 80 days in clay jars outdoors. Yuanhong is the dry base; jiafan, shanniang and xiangxue change the rice, the water or the spirit added.
Ethyl carbamate and biogenic amines are the main chemical hazards in huangjiu, and careful process control keeps them down. Health Canada sets a maximum level for ethyl carbamate of 30 ppb for rice wines other than sake. WHO says no level of alcohol use is safe for health.
Hazards the sources name: Staphylococcus and Enterobacter, among the ten most common bacterial genera in one Shaoxing fermentation; Lactic bacteria that form biogenic amines such as histamine.
Every number is labelled with how it is known. How this atlas is made
Shaoxing huangjiu is recorded in writings from the Spring and Autumn and Warring States periods. Jianhu lake dates from the Eastern Han dynasty, and Shaoxing brewing was put on China's national intangible cultural heritage list in 2006.
