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Alcoholic drinks from The home county of Cao Cao, China
A spring rice wine whose method Cao Cao presented in a memorial, quoted in the 6th-century Qimin Yaoshu. Thirty jin of qu steep in 5 dan of flowing water from the 2nd day of the 12th month, and after the thaw rice is added every three days until 9 dan have gone in. Ten additions make a milder wine if nine taste too bitter.
| Qu30 jin | Prepared like spring-wine qu[qmys-ws][qmys-siku] |
| Flowing water5 dan | [qmys-ws][qmys-siku] |
| Good rice (稻米)9 dan (or 10 dan) | Washed as for spring wine[qmys-ws][qmys-siku] |
| Starter | koji/qu/mold-starter |
Total time across the recorded steps: 3 days
What changes: Qu steeps in flowing water through the coldest month
Output: qu liquid.
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 spring rice wine whose method Cao Cao presented in a memorial, quoted in the 6th-century Qimin Yaoshu. Thirty jin of qu steep in 5 dan of flowing water from the 2nd day of the 12th month, and after the thaw rice is added every three days until 9 dan have gone in. Ten additions make a milder wine if nine taste too bitter. Made in 4 steps over 3 days. The longest step, add rice every three days until 9 dan have gone in, takes 3 days (Jia Sixie 2026).
| Main step | 3 daysReported[qmys-ws][qmys-siku] | Add rice every three days until 9 dan have gone in |
|---|
Unlike the Qinzhou spring wine, which is fed every other day, this method sets a fixed rhythm of one addition every three days and a fixed total of nine (or ten) dan of rice. The qu is strained out before the rice goes in.
The memorial says nine additions can make the wine bitter and hard to drink, and that a tenth makes it easy to drink without making the drinker ill. That is the memorial's own claim, not a health finding.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu chapter 66 quotes a memorial by Cao Cao (Emperor Wu of Wei) presenting the nine- addition method used by a former magistrate of his home county. The memorial fixes the amounts at 30 jin of qu, 5 dan of water and 9 dan of rice. The two editions differ slightly (the Siku text has 清麴 where the Wikisource text has 漬麴).
