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Alcoholic drinks from China
Steamed glutinous rice is mixed with jiuqu starter, pressed into a jar around a central hole and kept warm for a few days. Mould enzymes turn the starch into sugar and yeasts make some alcohol, so sweet liquid collects in the hole. It is eaten whole, rice and liquid together. Made in 5 steps over 3.5 days – 5 days. The longest step, keep warm while the mould works, takes 3–4 days (Zheng Q 2026) and runs at 25–30 °C (Zheng Q 2026). Rhizopus oryzae and Rhizopus chinensis do most of the fermenting.
| Main step | 3–4 daysReported[zheng2026][zhao2026] | Keep warm while the mould works |
|---|---|---|
| Temperature | 25–30 °CReported[zheng2026][zhao2026] | Keep warm while the mould works |
| Acidity | pH 3.8–4Measured[zhao2026] | Keep warm while the mould works |
| 100 g | Glutinous rice[zheng2026] |
| 0.4 % of the rice weight | Jiuqu (sweet rice wine starter) · Commercial starter; traditional jiuyao balls work the same way[zheng2026] |
| 75 mL | Sterile water · Mixed into the cooled rice with the starter[zheng2026] |
| Starter | koji/qu/mold-starter (jiuyao/xiaoqu) |
Total time across the recorded steps: 3.5 days – 5 days
What changes: Water soaks into the glutinous rice
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
Jiuniang is not pressed or distilled. The rice and its liquid are eaten together after a few days, while mijiu is the liquid pressed off a longer ferment. The central hole lets the sweet liquid gather where it can be seen.
The liquid is acidic (pH 3.76–3.96 in one study) and holds alcohol. Commercial products are heated to 75 °C for 20 min.
Every number is labelled with how it is known. How this atlas is made
