Huangjiu (Chinese Yellow Wine)
世界最古の醸造酒の一つ！アミノ酸が豊富な「黄色いお酒」
Description
The generic term (category name) for 'brewed liquor' made in China. Grains like rice, glutinous rice, or millet are fermented using wheat koji. Because it is not distilled, the ABV is around 15%. Shaoxing wine is just one part of this massive 'Huangjiu' group.
Classification: Everyone, Alcohol, Huangjiu, Brewed Liquor, Generic Term, Parent of Shaoxing Wine, History, Amino Acids
Shops selling Huangjiu (Chinese Yellow Wine)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Rice
- Glutinous rice
- Millet and all grains
- Wheat koji
- Water
Instructions
- [Typical Uses]
- [Straight/Warmed]: Ranges from sweet to dry by region. Drunk at room temp, or warmed in a water bath in winter.
- Used far more heavily than Baijiu as cooking wine for all Chinese dishes (deodorizing fish/meat, adding amino acid umami).
Learn more Substitutes, pairings, tips
Key spices
Reddish-brown to amber color、complex aroma like dried fruits or nuts、tartness、and strong umami
Substitutes at Japanese supermarkets
Can substitute with JP 'Cooking Sake' or 'Junmai Sake', but amino acid depth differs
Pairing
Shanghai Hairy Crab / Meat Braises / All Chinese Cuisine
Trivia
Named 'Yellow', but as aging progresses, it approaches deep amber or black like caramel. The 'depth of Chinese flavor' Japanese people imagine is based on this Huangjiu's umami.
Eating tips & etiquette
Counted among the 'World's Three Oldest Liquors' alongside wine and beer. In China, alcohol culture is broadly divided into 'Baijiu (distilled) in the North, Huangjiu (brewed) in the South'.
Allergen
Wheat (from wheat koji)