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Alcoholic drinks from Northern China
Chapter 67 of the 6th-century Qimin Yaoshu gives a family of "method wines", which the text says all use spring-wine qu, started on set days of the year. Most start on the 3rd day of the 3rd month; the Shijing version starts on the 7th of the 7th month and the roasted-wheat version on the 2nd of the 2nd month. In the main proso-millet version, the qu soaks for seven days and then millet goes in, in growing amounts, until the jar is full. Once half is drunk, more cooked millet alone refills it.
| Spring-wine qu, chopped and sun-dried very dry3 jin 3 liang | [qmys-ws][qmys-siku] |
| Water3 dou 3 sheng | [qmys-ws][qmys-siku] |
| Proso millet (黍米), washed until the water runs clear and steamed twice3 dou 3 sheng, then 4.5 dou, then 6 dou, then more each time | [qmys-ws][qmys-siku] |
| Starter | koji/qu/mold-starter (spring-wine qu) |
Total time across the recorded steps: 7 days
What changes: The qu soaks for seven days until fine bubbles rise
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
Chapter 67 of the 6th-century Qimin Yaoshu gives a family of "method wines", which the text says all use spring-wine qu, started on set days of the year. Most start on the 3rd day of the 3rd month; the Shijing version starts on the 7th of the 7th month and the roasted-wheat version on the 2nd of the 2nd month. In the main proso-millet version, the qu soaks for seven days and then millet goes in, in growing amounts, until the jar is full. Once half is drunk, more cooked millet alone refills it. Made in 4 steps over 7 days. The longest step, soak the qu on the 3rd day of the 3rd month, takes 7 days (Jia Sixie 2026).
| Main step | 7 daysReported[qmys-ws][qmys-siku] | Soak the qu on the 3rd day of the 3rd month |
|---|
The method wines start on fixed calendar days with matching measures (3 jin 3 liang, 3 dou 3 sheng, or 9 dou of each), and they are refilled with grain as they are drunk, so one jar lasts a summer. The text says all use spring-wine qu, though the roasted-wheat, Three-Nine and Dazhou variants name other qu.
The text says the rice, bran, slops, steamed grain and cooked rice must not be eaten by people, dogs or rats, and in the under-the-beam wine the bran and slops are poured into a pit so dogs and rats cannot eat them. Grain must be washed until the water runs clear, or the wine turns black. In the roasted-wheat and Three-Nine wines, water is boiled in advance, dogs and rats are kept away, and 5 sheng of the water washes the hands and swirls the jar after each addition. The Dazhou qu variant uses a cocklebur decoction. Cocklebur is poisonous: eating its seeds and seedlings has been linked to deaths in people, including an outbreak in which seedlings were eaten as a main meal during a food shortage [gurley2010]. We found no test showing that boiling makes this leaf water safe, so do not make that qu with cocklebur; the recipe is recorded as history. 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 67 (法酒), compiled by Jia Sixie in the 6th century. It also gives a cure for wine turning sour (治酒酢法): for a wine of 10 dan of grain, 3 sheng of wheat roasted black is packed hard in a double bag of red silk and set on the jar bottom; after 14 days the wine comes back. Wikipedia dates the book to 544 CE on one account and to 533–544 CE on another.
