Choujiu

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 jiuqu.

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. 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.

External links

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

Alcoholic drinks

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This article is issued from Wikipedia - version of the 11/30/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.

Choujiu

See also

External links