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Alcoholic drinks from Northern China
A group of short-ferment wines in chapter 66 of the 6th-century Qimin Yaoshu, one quoted from the Shijing. The steps shown are the white-mash wine (白醪酒), in which square qu soaks for two nights, rice goes in three times, the liquid is cleared and one last lot of rice is added. It is drinkable in four or five days.
| Square qu (方麴), chopped fine5 jin | [qmys-ws][qmys-siku] |
| Flowing water3 dou 5 sheng | [qmys-ws][qmys-siku] |
| Rice, cooked and cooled4 dou per addition, then 1 dou | [qmys-ws][qmys-siku] |
| Starter | koji/qu/mold-starter (square qu) |
Total time across the recorded steps: 4 days – 5 days
What changes: Chopped square qu soaks in flowing water for two nights
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 group of short-ferment wines in chapter 66 of the 6th-century Qimin Yaoshu, one quoted from the Shijing. The steps shown are the white-mash wine (白醪酒), in which square qu soaks for two nights, rice goes in three times, the liquid is cleared and one last lot of rice is added. It is drinkable in four or five days. Made in 4 steps over 4 days – 5 days. The longest step, add a last lot of rice and seal until it is drinkable, takes 4–5 days (Jia Sixie 2026).
| Main step | 4–5 daysReported[qmys-ws][qmys-siku] | Add a last lot of rice and seal until it is drinkable |
|---|
These wines take days, not weeks. Small amounts of square qu and a few additions give a sweet, lightly fermented wine that is drunk at once, unlike the long-fed spring and autumn wines of the same chapter.
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. One of these recipes is quoted from the Shijing (食經). Wikipedia dates the book to 544 CE on one account and to 533–544 CE on another.
