Huangjiu (Yellow Rice Wine) is a type of popular Chinese liquor which can be brewed from grains such as rice, millet, or wheat. Shaoxing rice wine is one of the most ancient alcoholic drinks originating from China, and is also a representative of traditional Chinese Huangjiu, with all its inherent typical characteristics. According to archaeological research at the Hemudu Cultural Site, it was concluded that people started making Shaoxing rice wine at least 6000-7000 years ago. 

Shaoxing’s most famous water body is the Jianhu Lake in its southern part. The unique natural and geographical environment of Shaoxing City is particularly suitable for brewing high quality rice wine; Shaoxing rice wine is thus named after its origin. It is made from high quality rice, wheat and water from the Jian Lake, which lends Shaoxing rice wine qualities that distinguish it from other rice wines. The water in the lake is quite clean, sweet and refreshing, and is suitable for use in brewing wine. 

The traditional Shaoxing rice wine brewing techniques has a long history, having been applied for thousands of years. The best season for wine making is at the beginning of winter, when raw materials are combined together and fermented. The next step is one of a long wait, since it takes over 90 days until the early spring begins. At the very beginning of early spring, people transfer the wine into jars which are then sealed with mud. After being stored carefully for years, the rice wine gains a body that is sweet, sour, spicy, bitter, and heady at the same time. 

In 2006, the Shaoxing rice wine brewing technique was listed as a National Intangible Cultural Heritage, proving that Shaoxing rice wine was not only an ancient traditional alcoholic drink, but also an important part of the national culture.

(Executive Editor: Yongliu HE)