✨ What is Jiuqu (Sweet Rice Fermentation Starter)?
Jiuqu is a traditional Chinese fermentation culture used to make:
- Sweet fermented rice (Laozao)
- Rice wine
- Huangjiu (Chinese rice wine)
It contains natural microorganisms that convert starch into sugar and alcohol, creating a sweet, aromatic fermented food.
🌿 Product Highlights
✔ Natural Herbal Formula
- Made from rice + traditional Chinese herbs
- No chemicals or additives
- Clean, natural fermentation
✔ Traditional Handmade Craft
- Produced using ancient fermentation techniques
- Developed over generations of rural brewing tradition
✔ High Fermentation Yield
- Produces more juice and stronger aroma
- Sweet but not overly aged or sour
✔ Flexible Brewing (Hot & Cold Seasons)
- Works in both warm and cold environments
- Easy for beginners and home use
🌟 Why Choose This Jiuqu?
Unlike industrial starters:
- ❌ No chemical additives
- ❌ No artificial fermentation agents
- ✔ Pure natural microbial culture
- ✔ Smoother, sweeter, more stable results
👉 The quality of jiuqu determines the success of your rice wine.
🌄 Origin Story (Premium Selling Point)
This jiuqu comes from deep mountain farms in Chenzhou, Hunan, China:
- Surrounded by forests and clean mountain water
- Near Dongjiang Lake
- Close to Tian'e Mountain National Forest Park
👉 A pristine, pollution-free environment ideal for natural fermentation.
🏡 Traditional Craftsmanship
Local families have brewed rice wine for generations:
- Every household makes their own rice wine
- Recipes are refined through experience
- Herbal formulas are closely guarded
👉 Only real drinkers know how to make truly good jiuqu.
📦 Product Options
Option 1:
- Net Weight: 250g
- Package: Glass bottle
- Yield:
- 15 kg rice (summer)
- 10–12 kg rice (winter)
Option 2:
- Net Weight:300g
- Package: Resealable bag
- Yield:
- 50 kg rice (summer)
- 40 kg rice (winter)
🧪 Ingredients
- Rice
- Traditional Chinese herbs
🧊 Storage
- Keep sealed in a cool, dry place
- Refrigeration recommended in summer
- Shelf life: up to 2 years
🍚 How to Use (Step-by-Step Guide)
Ingredients:
- 500g glutinous rice
- 4g jiuqu (summer) / 5g (winter)
- 200g water
Instructions:
- Clean everything
- No oil contamination
- Soak rice (4–8 hours)
- Easier to cook
- Steam rice
- Fully cooked, no hard core
- Cool rice (~30°C)
- Mix jiuqu powder evenly
- Create a small hole in center
- Helps observe fermentation
- Ferment (25°C)
- 24h: aroma develops
- 48h: ready
⚠️ Tips:
- More jiuqu = easier success
- Too much water = sour / failure
- Keep environment clean
🍽 Ways to Enjoy
✔ Direct Consumption
- Eat as dessert
- Mix with warm water + goji berries
✔ Cooking Uses
- As cooking wine
- Enhance flavor & remove odor
✔ Creative Drinks
- Mix with lemon, orange, or fruit juice
- Refrigerate for better taste
✔ Fermented Recipes
- Pickles
- Fruit wine infusions
🍳 Popular Recipes
- Sweet rice wine eggs
- Rice wine tangyuan (glutinous rice balls)
- Fruit rice wine desserts
- Rice wine + milk drinks
⚠️ Important Notes
- Small white spots = normal fermentation
- Slight variation in size (1–3g per piece)
- Avoid high temperature storage
❓ FAQ
Q1: Is this yeast?
No, it’s a traditional fermentation culture (jiuqu), not industrial yeast.
Q2: Why is my rice wine sour?
Too much water or contamination during preparation.
Q3: Can beginners use this?
Yes — very beginner-friendly.
Q4: Why choose herbal jiuqu?
Herbal fermentation produces smoother, more aromatic results.
🚚 Shipping Policy
🌍 Free Worldwide Shipping
- Processing: 1–3 days
- Delivery: 7–15 days
- Tracking included
🔄 Return Policy
- Damaged or incorrect items eligible
- Contact within 7 days
- Photo proof required
- Refund or replacement
💎 Key Selling Points
- ✔ Traditional herbal fermentation starter
- ✔ No additives, natural ingredients
- ✔ High success rate for beginners
- ✔ Rich aroma, smooth sweetness
- ✔ Multi-use (laozao, rice wine, cooking)
- ✔ Long shelf life (2 years)
- ✔ 🌍 Free worldwide shipping