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Alcoholic drinks from Northern China
A 6th-century recipe from the Qimin Yaoshu for a spring rice mash (lao) made with divine qu. The qu soaks until it bubbles, the liquid is strained through a hair bag and then silk, and cold cooked rice goes in three times, 8 dou at a time. The mash is drunk with its lees.
| Dry divine qu1 dou | [qmys-ws][qmys-siku] |
| Water7 dou | [qmys-ws][qmys-siku] |
| Non-glutinous rice (粳米), washed clean, cooked and spread very cold2 dan 4 dou | Three lots of 8 dou; 2 dou more if the mash is still bitter[qmys-ws][qmys-siku] |
| Starter | koji/qu/mold-starter (divine qu) |
What changes: The qu soaks until small bubbles rise like a pot about to boil
Output: bubbling 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 spring rice mash (lao) made with divine qu. The qu soaks until it bubbles, the liquid is strained through a hair bag and then silk, and cold cooked rice goes in three times, 8 dou at a time. The mash is drunk with its lees.
Made from non-glutinous rice instead of millet, with the qu liquid strained clear through hair and silk before the rice goes in, and drunk unpressed with its lees.
The text has the rice washed clean and the qu dregs strained out through a hair bag and then silk, and says the mash is fine to drink together with its dregs (合醅). 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.
Hazards the sources name: Ethyl carbamate and biogenic amines (chemical hazards named for Chinese rice wine in general; not measured for this recipe).
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu chapter 64 (造神麴餅酒), compiled by Jia Sixie in the 6th century; brewed in spring. Wikipedia dates the book to 544 CE on one account and to 533–544 CE on another.
