Why callled Chinese Yellow Wine

The origin of the name of Chinese Yellow Wine (Rice Wine) as the name suggests, is yellow wine. So some people translate the name of yellow rice wine into "yellow wine". But yellow wine is not always yellow. In ancient times, when the filtration technology of wine was not mature, the wine was cloudy. It was called "Baijiu" or "Turbid wine".

The color of yellow rice wine is also black and red now, so it can't be understood literally. The essence of yellow rice wine should be made from grains. Because "rice" can be used to represent grains, it is more appropriate to call it "rice wine". Nowadays, rice wine is commonly used to express rice wine.

In modern times, yellow rice wine is the general name of grain brewing wine. Brewing wine with grain as raw material (excluding distilled Shaojiu) can be classified as yellow rice wine. Although yellow rice wine is the general name of grain brewing wine, some folk areas still retain some traditional appellations for locally brewed and locally sold wine, such as Jiangxi's water wine, Shaanxi's thick wine, Tibet's highland barley wine. If they insist that they are yellow rice wine, the local people may not be able to accept them.

In compendium of Materia Medica, Li Shizhen divided wine into three categories: wine, Shaojiu and wine. The section of "wine" is all about grain wine. Wine is not only the general name of all kinds of wine, but also the general name of grain wine. After all, there should be a general name only including grain wine. Therefore, the emergence of yellow rice wine as a special name for grain brewing wine is not accidental.

"Yellow wine" Baijiu Baijiu, which is a special wine in the Ming Dynasty, is a special wine with a longer time and a darker color. It is different from "Baijiu". The liquor of Ming Dynasty is not the distilled liquor of the Ming Dynasty, such as the three liquor in the Ming Dynasty. It was made from white rice, white koji and white water, and the shorter liquor was made during the brewing period. The formation of yellow (or dark brown) in wine is mainly due to the Maillard reaction between sugar and amino acids in wine during cooking or storage. Some are made by adding caramel pigment (called "sugar color") to deepen its color. In the eleven edition of the "monthly raising of the welfare" edited by Dai Xi in the Ming Dynasty, there were: "all yellow wine and Baijiu, less wine, but not sour."

Yellow wine is a yellow wine, Baijiu and baijiu. It is a long time brewing wine. Liquor refers to brewed rice wine with shorter brewing time (usually white koji, that is, rice starter as saccharifying and fermenting agent). In the Ming Dynasty, the name of yellow rice wine was not very strict. Although it could not include all the grain brewing wine, at least the large-scale wine making in southern China could be included in the wine that had been colored in the brewing process. In the Qing Dynasty, although the production of brewing wine in various places was preserved, Shaoxing's old wine and Jiafan wine were popular all over the country. This kind of wine sold all over the country is of high quality and generally dark color, which may have something to do with the final establishment of the name "yellow rice wine". Because the Qing emperor had a special interest in Shaoxing wine.

In the Qing Dynasty, there was a saying that "it is forbidden to burn wine but can't help yellow rice wine". By the time of the Republic of China, yellow rice wine as a general term of grain brewing wine had been basically determined.


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