Laojiu (Aged Chinese Yellow Wine)
時が美味さを育てる！何年も寝かせた「古いお酒」
Description
The generic term (category name) for 'Huangjiu' (brewed grain liquor) aged in crocks for a long period—from years to decades. True to the name 'Lao' (Old), time alters the amino acids, rounding off sharp tartness, birthing a dark caramel color and deep depth.
Classification: Adults, Alcohol, Laojiu, Huangjiu, Aged, Shaoxing Wine, Generic Term, Deep Richness
Shops selling Laojiu (Aged Chinese Yellow Wine)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Rice
- Glutinous rice
- Millet etc.(Aged long-term)
Instructions
- [Typical Uses]
- [Savor Straight]: Being aged, it lacks the sharp tartness of young Huangjiu, being extremely mellow. Drinking straight at room temp is the best way to enjoy the profound aroma.
- Broth/cooking wine for premium braises.
Learn more Substitutes, pairings, tips
Key spices
Rich sweet aroma like raisins or black molasses from aging、and mellow deep umami without tartness
Substitutes at Japanese supermarkets
(Substitute with JP long-aged sake or high-quality Shaoxing wine)
Pairing
Shanghai Hairy Crab / Braised Pork / Braised Whole Shark Fin
Trivia
Bottles labeled 'San Nian Chen' or 'Wu Nian Chen' in Asian stores mean '3-year aged Laojiu' and '5-year aged Laojiu'. The higher the number, the more premium.
Eating tips & etiquette
In JP, it's often misunderstood that 'Shaoxing Wine = Laojiu', but Laojiu just means 'all long-aged liquors'. Thus, 'All Shaoxing wine is Laojiu, but not all Laojiu is Shaoxing wine (Fujian/Taiwan Laojiu exist)' is the correct answer.
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