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Alcoholic drinks from China
A 6th-century recipe from the Qimin Yaoshu for a foxtail-millet wine, offered for poor households because proso millet was dear. It is made only in the first month with coarse qu. The millet goes in as four lots, seven days apart, always at night, and the wine is ripe after 28 days.
| Coarse qu powder (not divine qu)1 dou, heaped | [qmys-ws][qmys-siku] |
| Water, drawn before sunrise on the 1st day of the 1st month8 dou | [qmys-ws][qmys-siku] |
| Foxtail millet (粟米), soaked overnight and cooked1 dan, level | Split into four equal lots[qmys-ws][qmys-siku] |
| Starter | koji/qu/mold-starter (coarse wheat qu, ben qu) |
Total time across the recorded steps: 28 days
What changes: Ground qu soaks in water drawn before sunrise on New Year's day
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 6th-century recipe from the Qimin Yaoshu for a foxtail-millet wine, offered for poor households because proso millet was dear. It is made only in the first month with coarse qu. The millet goes in as four lots, seven days apart, always at night, and the wine is ripe after 28 days. Made in 4 steps over 28 days. The longest step, add a lot every seven days, at night, takes 28 days (Jia Sixie 2026).
| Main step | 28 daysReported[qmys-ws][qmys-siku] | Add a lot every seven days, at night |
|---|
Made from foxtail millet with coarse qu only, and only in the first month. Every addition is made at night, the jar is mud-sealed straight after each one, and the four lots go in a full seven days apart.
The recipe gives no safety rules. Modern work on qu starters has found potentially harmful moulds in some of them (Aspergillus flavus, Rhizopus microsporus), but it is uncertain whether those strains were identified correctly or could make toxin. This is a historical recipe, not advice.
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. The text says it suits poor households, because proso millet was costly and hard to get.
