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Alcoholic drinks from China
Lijiang yinjiu is a sweet Naxi grain wine from Yunnan, made from a fermented grain mash that is strengthened with distilled baijiu and sealed in jars kept underground. Local accounts say barley, highland barley and wheat are hulled, roasted, steamed and fermented, and that a batch takes at least three months from raw grain to cellar. By custom a jar is buried when a child is born and opened at the child's wedding.
A short entry: the sources we found record only what is said here about Lijiang yinjiu itself.
| Barley, highland barley and wheat | Hulled and roasted before steaming[lijiangnet2017] |
| Baijiu (base spirit) | Added to the fermented mash; zh Wikipedia dates the practice to the mid-Ming[s1][lijiangnet2017] |
| Starter | A specially made medicinal qu (药粬, a herbal starter) is used (Xinhua essay) |
Total time across the recorded steps: 3 months
What changes: Hulled, roasted grain is steamed soft
Output: steamed grain.
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
Lijiang yinjiu is a sweet Naxi grain wine from Yunnan, made from a fermented grain mash that is strengthened with distilled baijiu and sealed in jars kept underground. Local accounts say barley, highland barley and wheat are hulled, roasted, steamed and fermented, and that a batch takes at least three months from raw grain to cellar. By custom a jar is buried when a child is born and opened at the child's wedding. Made in 3 steps over 3 months. The longest step, add baijiu, seal and cellar underground, takes at least 3 months (丽江网 (Lijiang net) 2017).
| Main step | at least 3 monthsReported[lijiangnet2017] | Add baijiu, seal and cellar underground |
|---|
Yinjiu is a sweet grain wine fortified with baijiu and aged sealed underground, often for decades. Shaoxing's nü'er hong follows a similar birth-jar custom (zh WP).
No safety information specific to yinjiu was found.
Every number is labelled with how it is known. How this atlas is made
Yinjiu grew from a Yuan-era local brew drunk through bent bamboo straws. In the mid-Ming, Naxi brewers adopted the Shaoxing method, added distilled spirit and cellared the jars, fixing the style. It was home-made until commercial production after 1979 (zh WP). Yunnan listed yinjiu making as a provincial intangible heritage in 2013 (zh WP).
