Huangjiu (Chinese: 黃酒; lit. 'yellow wine') is a type of Chinese rice wine (mijiu) most popular in East China. Huangjiu is brewed by mixing steamed grains including rice, glutinous rice or millet with qū as starter culture, followed by saccharification and fermentation at around 13–18 °C (55–64 °F) for fortnights. Its alcohol content is typically 8% to 20%. Huangjiu is usually pasteurized, aged, and filtered before its final bottling for sale to consumers. The maturation process can be complicated but important for the development of the layers of flavors and fragrance. A few brands of premium grade huangjiu could have been aged for up to 20 years. As huangjiu's name suggests, its typical color is typically light yellow and orange, but it can in fact range from clear to brown. Many famous huangjiu brands promote the quality of water used in brewing in their advertising, and some consider it to be the most important ingredient. The drink is commonly consumed warm, as the richness from the flavor compounds are released better when warm. In summer, it is popular to drink sweet huangjiu chilled or on ice. Liaojiu (Chinese: 料酒; lit. 'condiment wine') is a type of huangjiu used in cooking, an example of this being the liaojiu-type of Shaoxing rice wine. Major producers of huangjiu include mainland China and Taiwan.
History Huangjiu in Chinese society had perhaps the same level of influence as beer in the European societies throughout history. Archeology has established that ancient Chinese people once brewed some form of alcohol similar to beer in China, however with the invention of the brewing method using qu, huangjiu rapidly replaced the prototypic beer in ancient China and beer-like beverages fell out of fashion as the ancient Chinese drinkers preferred tastes of huangjiu. As beer was completely forgotten in China until the 19th century, when the Germans reintroduced a brewery in Qingdao (then romanized as Tsingtao) which later became the producer of today's famous Tsingtao beer, huangjiu has always been the nation's favorite type of brewed alcoholic beverage (whereas baijiu has been the nation's favorite spirit or liquor). The earliest form of huangjiu was supposedly devized by Du Kang during the reign of Shaokang of the Xia. Dukang was subsequently deified as the Chinese god of wine. His son Heita is sometimes said to have accidentally invented Zhenjiang vinegar when his forgetfulness allowed a vat to spoil. Today, huangjiu has a great presence throughout China, especially in the Jiangnan area. Most well-known huangjiu varieties include Guyue longshan, Kuaijishan and Tapai from Shaoxing, Huiquan jiu from Wuxi.
Huangjiu varieties Huangjiu is produced widely throughout China, in a variety of styles, which reflect the wine's sugar content, the starter/innoculent (or qu) used, and its production method.
Dryness/Sweetness This is the formal classification for all Chinese wines. There are five categories: dry, semidry, semisweet, sweet, and extra-sweet.
Dry (Gan, 乾): with sugar content no greater than 1%. This type of rice wine has the lowest fermentation temperature. An example of this kind is Yuanhongjiu (元紅酒, literally "Champion's Red Wine"), a specialty of Shaoxing, so-named because being successful in the imperial examination is a great cause for celebration and fame (red) and as well, traditionally the wine jars are painted red. Semidry (Ban Gan, 半乾): with sugar content between 1% and 3%. This type of huangjiu can be stored for a long period of time and encompasses most of the varieties of huangjiu that are exported from China. An example of this variety is Jiafanjiu (加飯酒, literally "Added Rice Wine"), a variation on the Yuanhongjiu that involves adding more rice in fermentation. The jiafanjiu is traditionally used for ceremonies, such as child birth, engagement, and funerals. Semisweet (Ban Tian, 半甜): with sugar content between 3% and 10%. The longer the semisweet huangjiu is stored, the darker its color becomes. This variety of huangjiu cannot be stored for long periods of time. An example of this kind is Shanniangjiu (善酿酒, literally "Best Made Wine"), a specialty of Shaoxing which partly uses vintage Yuanhongjiu instead of water. Sweet (Tian, 甜): with sugar content between 10% and 20%. An example of this variety is Feng Gang Jiu (封缸酒, literally "Conceal Earth Jar Wine"). In comparison to previous types of huangjiu, sweet huangjiu can be manufactured all year round when using traditional production methods. Extra-sweet (Nong Tian, 浓甜): with sugar content equal or greater than 20%. An example of this variety is Xiang Xue Jiu (香雪酒, literally "Fragrant Snow Wine").
Starter/Inoculant Xiaoqu (小曲 / 小麴; pinyin: xiǎo qū, "small yeast"): Wines inoculated using rice cultured with Rhizopus, yeast, and other microorganisms. The mixture generates less heat, so they are mostly used in southern China. Daqu (酒曲 / 酒麴; pinyin: jiǔ qū, "alcohol yeast"): Wines inoculated using rice cultured with Aspergillus oryzae and yeast. Almost all popular alcoholic drinks in China belong to this type. Hongqu (红曲 / 紅麴; pinyin: hóng qū, "red yeast"): Wines that are flavored and colored with Monascus purpureus or other red rice molds of the genus Monascus.
Production methods Tangfan (烫饭 / 燙飯; pinyin: tàng fàn, "warm rice"): The steamed rice used to make the wine is cooled in the open air until it is still relatively warm before processing. Liangfan (凉饭 / 凉飯; pinyin: liáng fàn, "cold rice"): The steamed rice used to make the wine is quenched with cold water before further processing. The unfiltered mash for this wine is sometimes eaten as a dessert or used as an inoculant for other Chinese wines. Jiafan (加飯 or 餵飯; pinyin: jiā fàn or wèi fàn, "fed rice"): Steamed rice is continuously fed into a fermenting mixture (up to three times), which produces a sweeter wine. Fortified: Baijiu is added to the fermenting mash, which increases the concentration of alcohol in the mash and halts the fermentation process. This leaves a significant quantity of unfermented sugars, thus producing an especially sweet tasting wine.
Types Some of the most popular huangjiu include:
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