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Alcoholic drinks from Northern China
A 6th-century recipe from the Qimin Yaoshu for a wine of liang millet, which can be brewed in any season. The millet is split into three equal lots, steamed twice, and added a little warmer than the body to the qu liquid, with one to three nights between lots. It is ripe ten days after the third lot.
| Coarse qu, cleaned as in the recipes before it1 dou to 6 dou of millet | Divine qu is stronger; with it the brewer judges the amount[qmys-ws][qmys-siku] |
| Water3 dou per dan of millet | [qmys-ws][qmys-siku] |
| Liang millet (粱米) | Washed clean, split into three equal lots and steamed twice until soft[qmys-ws][qmys-siku] |
| Starter | koji/qu/mold-starter (coarse or divine qu) |
Total time across the recorded steps: 11 days – 13 days
What changes: The qu soaks until it starts to work
In spring, autumn and at mulberry-leaf fall the chopped qu soaks in cold water and the dregs are strained off once it works. In winter the qu is pounded to powder and sieved, the jar is steamed hot and wrapped in grain stalks, and the qu soaks in a thin, lukewarm liang-millet gruel made with the measured water; the dregs stay in. Output: working 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 6th-century recipe from the Qimin Yaoshu for a wine of liang millet, which can be brewed in any season. The millet is split into three equal lots, steamed twice, and added a little warmer than the body to the qu liquid, with one to three nights between lots. It is ripe ten days after the third lot. Made in 4 steps over 11 days – 13 days. The longest step, ferment to ripeness and press, takes 10 days (Jia Sixie 2026).
| Main step | 10 daysReported[qmys-ws][qmys-siku] | Ferment to ripeness and press |
|---|
Made from liang millet rather than proso millet, in any season, with only three equal additions and very little water (3 dou per dan of grain). The millet goes in warm, not cold, and the jar is mud-sealed between additions.
A 2025 review of Chinese rice wine names ethyl carbamate, a potential carcinogen that forms from ethanol and nitrogen compounds during fermentation and storage, and biogenic amines as its main safety concerns; it speaks of rice wine in general, not of this recipe.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu chapter 66 (笨麴餅酒), compiled by Jia Sixie in the 6th century. Wikipedia dates the book to 544 CE on one account and to 533–544 CE on another.
