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Alcoholic drinks from Northern China
A 6th-century recipe from the Qimin Yaoshu for a white rice wine made with coarse qu. The qu cakes are soaked under water for about a week, broken up and strained, and cold cooked rice is then added at will. The wine is drunk and fed again and again until the qu is spent.
| Coarse qu cakes, scraped clean and sun-dried | [qmys-ws][qmys-siku] |
| Water, enough to cover the stacked cakes | [qmys-ws][qmys-siku] |
| Glutinous rice, cooked and spread until very cold | Non-glutinous rice also works[qmys-ws][qmys-siku] |
| Starter | koji/qu/mold-starter: coarse qu (笨麴), as made for the chapter's spring wine |
Total time across the recorded steps: 7 days
What changes: The coarse qu cakes are scraped clean and dried in the sun
Output: clean, dry qu cakes.
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
A 6th-century recipe from the Qimin Yaoshu for a white rice wine made with coarse qu. The qu cakes are soaked under water for about a week, broken up and strained, and cold cooked rice is then added at will. The wine is drunk and fed again and again until the qu is spent. Made in 5 steps over 7 days. The longest step, soak the stacked cakes under water, takes 7 days (Jia Sixie 2026).
| Main step | 7 daysReported[qmys-ws][qmys-siku] | Soak the stacked cakes under water |
|---|
Most Qimin Yaoshu wines are fed a fixed number of times and pressed when ripe. This one is never finished as a batch; rice goes in at will while the wine is drunk, until the qu gives out. Coarse qu is about a fifth as strong as divine qu (6 dou of grain per dou of qu against 3 dan).
The text does not say which moulds grow in the coarse qu. A review of Aspergillus species says that many strains of Aspergillus flavus make aflatoxin and that A. flavus has been mistaken for the koji mould Aspergillus oryzae, which does not.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu (Jia Sixie, 6th century), juan 7, chapter 66 笨麴餅酒. Chapter 64 of the same book states that 1 dou of divine qu ferments 3 dan of grain, while 1 dou of coarse qu ferments only 6 dou.
