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Alcoholic drinks from Jimo District, Qingdao, Shandong, China
Jimo laojiu is a northern Chinese huangjiu brewed from broomcorn millet instead of rice. The soaked millet is cooked for 90 minutes until it scorches without burning, then saccharified with wheat qu and fermented with yeast for 5 to 10 days. Its burnt, smoky aroma comes mainly from pyrazines and phenols. Made in 8 steps over 37 days – 42 days. The longest step, age in tanks or pottery jars, takes at least 30 days (China National Intellectual Property Administ…). Aspergillus and Rhizopus moulds in Jimo wheat qu and Saccharomyces yeast do most of the fermenting.
| Main step | at least 30 daysSet[cnipa494] | Age in tanks or pottery jars |
|---|---|---|
| Temperature | 35–40 °CSet[cnipa494] | Soak the millet |
| Acidity | pH 3.5–4.5Set[cnipa494] | Blend, filter, pasteurise and fill |
| Broomcorn millet (黍米) · Grown in the production area or in China's northern cold-temperate zone, grade 2 or better under GB/T 13356[cnipa494] |
| Water · Deep well water from the north foot of Mount Lao, wells at least 30 m deep, hardness 240–400 mg/L[cnipa494] |
| Wheat qu · Made from the same year's wheat by crushing, shaping and fermenting[cnipa494] |
| Yeast · Added for the fermentation[cnipa494] |
| Starter: koji/qu/mold-starter (wheat qu) plus yeast |
Total time across the recorded steps: 37 days – 42 days
What changes: Broomcorn millet soaks in warm water for a day
The millet is rinsed afterwards until the water runs clear of starch. Output: soaked millet.
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
Jimo laojiu is brewed from broomcorn millet instead of glutinous rice, and the millet is cooked for 90 minutes until it scorches. Pyrazines and phenols are the key odorants behind the burnt, smoky aroma that sets it apart from the rice wines of Shaoxing, and the pyrazines are thought to form during that long, hot cooking.
Every number is labelled with how it is known. How this atlas is made
Jimo huangjiu was approved as a geographical indication product by China's national intellectual property office on 20 July 2022.
