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Alcoholic drinks
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 2025) and runs at up to 20 °C (Zhejiang Liquor Industry Association 2025).
| 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) |
Made by the linfan route: steamed rice is showered cool, pitched at 28–32 °C and formed into a well. When the well fills with liquid, wheat qu goes in; after about 24 h of saccharification, lees spirit (zaoshao) is added, which stops fermentation early. Very sweet and fortified; brewing is not limited to winter.
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
Every number is labelled with how it is known. How this atlas is made
