Choujiu

Chinese fermented rice beverage

Choujiu

Chinese

稠酒

Transcriptions
Standard Mandarin
Hanyu Pinyin	chóujiǔ

Choujiu is a type of Chinese fermented alcoholic beverage brewed from glutinous rice. It is very thick and has a milky white color, which is sometimes compared to jade.^photo Fermentation is carried out by a combination of the fungus Aspergillus oryzae, which converts the rice starches into fermentable sugars, and yeast, which converts the sugars into alcohol. Varieties of lactic acid bacteria are also commonly present in the fermentation starter. The traditional Chinese name of the fermentation starter is qū.

Choujiu is an ancient variety of Chinese alcoholic beverage. It can be traced back to the Tang Dynasty, where it was praised by the poet Li Bai.^[1]^[2] In ancient times, choujiu was referred to as láolǐ (醪醴) or yùjiāng (玉浆).

In the modern day, the city of Xi'an is known particularly for its choujiu.

Doburoku (どぶろく / 濁酒) is the Japanese equivalent of choujiu, and in Korea gamju and makgeolli are similar.

References

^ "哪里可以看一路向西音乐Mv高清在线观看_哪里可以看一路向西Hd高清影院全集在线观看 - 青苹果影院". Archived from the original on 2007-03-28.
^ "西安稠酒". www.huaxia.com. Archived from the original on 2007-09-30.

External links

How to Brew Choujiu - Recipe & Information, including photos documenting the brewing and fermentation process.

Rice drinks

Alcoholic

Non-alcoholic

List of rice drinks

Alcoholic beverages

History and production

History of alcohol	History of alcoholic beverages History of beer History of wine History of Bordeaux wine History of Champagne History of Chianti History of Rioja wine History of Sherry
Production	Alcohol industry Bathtub gin Brewing Brewery Malting Lautering Wort Yeast Distillation Drinking establishments Fermentation Simple syrup Yeast in winemaking Winemaking Yeast in winemaking

Fermented drinks by ingredients

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Cereals	Barley Barley wine Corn Mageu Pozol Tejuino Tesgüino Millet Oshikundu Tongba Rice Agkud Amazake Apo Beopju Brem Choujiu Chuak Dansul Gwaha-ju Hariya Makgeolli Mijiu Mirin Pangasi Rice wine Rượu cần Sake Sato Shaoxing wine Sonti Tapai Tapuy Rye Kvass Sorghum Pendhā Multiple grains Ale Ara Beer Boza Huangjiu
Other	Agave americana Pulque Coconut and other palms Bahalina Palm wine Tuak Tubâ Tuhak Tunggang Dairy Kumis Ginger Ginger wine Galangal Byais Honey Bais Byais Kabarawan Mead Sugar Kilju Sugarcane or molasses Basi Intus Palek Tea Fermented tea Kombucha Various starches Cauim Chicha Parakari Ibwatu

Liquors by ingredients

Fruit	Apple Applejack Calvados Cashew apple Feni Cherry Kirschwasser Dates Araqi Fig Boukha Grape Arak Armagnac Brandy Cognac Pisco Zivania Juniper Gin Plum Slivovitz Țuică Pomace Chacha Grappa Marc Orujo Tsikoudia Tsipouro Zivania Various fruits Brandy Eau de vie Geist Himbeergeist Marillenschnaps Nalewka Oghi Pálinka Rakia Schnaps
Cereals	Barley Irish whiskey Japanese whisky Scotch whisky Beer Bierbrand Buckwheat Buckwheat whisky Maize Bourbon whiskey Corn whiskey Tennessee whiskey Rice Awamori Cheongju Cholai Lao-Lao Lihing Mixiang Baijiu Shochu Soju Sulai Rye Korn Rye whiskey Starka Sorghum Baijiu (Kaoliang liquor) Multiple grains Ara American whiskey Baijiu Canadian whisky Shōchū Whisky
Other	Agave Mezcal Tequila Coconut and other palms Arrack Laksoy Lambanog Sotol Dairy Arkhi Sugarcane or molasses Aguardiente Cachaça Clairin Desi daru Guaro Rum Seco Herrerano Sulai Sura Tharra Various starches Aguardiente Akvavit Bangla Horilka Poitín Shōchū Vodka