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Alcoholic drinks from Southern China, Taiwan
Mijiu is rice fermented with a mould starter, which turns the starch into sugar, and then with yeast, which turns the sugar into alcohol. In China it is usually drunk as a clear, sweet rice wine. In Taiwan, mijiu under the national standard is a spirit distilled from that fermented rice and much used in cooking. Made in 5 steps over 15 days – 17 days. The longest step, ferment the mash, takes 12–14 days (Lai C.-H 2014) and runs at 25 °C (Lai C.-H 2014). Rhizopus and Saccharomyces do most of the fermenting.
| Main step | 12–14 daysReported[lai2014] | Ferment the mash |
|---|---|---|
| Temperature | 25 °CReported[lai2014] | Ferment the mash |
| 10 kg | Rice[lai2014] |
| 10 kg, then 30 kg | Water · 10 kg to cook the rice, 30 kg added with the yeast[lai2014] |
| Mould culture (Rhizopus formosaensis) · Plays the role of jiuqu starter[lai2014] | |
| Yeast (Saccharomyces sake)[lai2014] | |
| Starter | koji/qu/mold-starter (jiuqu), then yeast |
Total time across the recorded steps: 15 days – 17 days
What changes: Rice simmers in its own weight of water and then cools
Chinese home recipes soak glutinous rice for about 4–5 h and steam it instead. Output: cooked 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
Mijiu uses a mould starter (jiuqu) that both makes sugar and brings yeast, not the wheat qu of huangjiu, and its ferment is short. Unlike jiuniang it is the liquid without the rice. Under Taiwan's national standard, mijiu (rice spirit) is distilled and made only from rice; cooking rice wine may hold up to half its alcohol from other sources.
Every number is labelled with how it is known. How this atlas is made
Rice drinks of this kind appear in Shang dynasty oracle-bone records.
