Choujiu

Choujiuis a type of Chinesefermentedalcoholic beveragebrewed fromglutinous rice.It is very thick and has a milky white color, which is sometimes compared tojade.^photoFermentation is carried out by a combination of the fungusAspergillus 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 isqū.

Choujiu
Chinese	TrùTửu
Transcriptions Standard Mandarin Hanyu Pinyin chóujiǔ

Choujiuis an ancient variety ofChinese alcoholic beverage.It can be traced back to theTang dynasty,where it was praised by the poetLi Bai.In ancient times,choujiuwas referred to asláolǐ(LaoLễ) oryùjiāng(NgọcTương).

In the modern day, the city ofXi'anis known particularly for itschoujiu.

Doburoku(どぶろく/Trọc tửu) is theJapaneseequivalent ofchoujiu,and in Koreagamjuandmakgeolliare similar.

See also

• Chinese alcohol
• Doburoku
• Amazake
• Gamju
• Makgeolli– Korean equivalent ofChoujiu
• Nigori– Japanese equivalent ofChoujiu
• Zutho– Naga equivalent ofChoujiu

External links

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