25129RE: [Distillers] Chinese Rice Wines
- Nov 22 12:18 PMWorking in a very large "Chinatown" (Markham, Ontario) I thought it would be
a simple matter to find koji or jiu qu, but of the several Asian
supermarkets that I've visited, I have come out stumped.
The closest I've found is various flavours of miso (Ingredients: soy beans,
rice, salt), the most promising of which also included "sake lees".
Another possible contender is "Fermented Bean Sauce" which is a thin sauce,
quite cloudy with solids, so I suspect might have something viable.
Does it sound like either of these may harbour some of the appropriate
yeast? Or has anyone found the right stuff in the Toronto/Markham area?
From: Maxime Belair [mailto:maxime_belair@...]
Sent: Tuesday, November 02, 2004 6:55 PM
Subject: Re: [Distillers] Chinese Rice Wines
As you can read there
http://www.sytu.edu.cn/zhgjiu/u3-3.htm /point 126.96.36.199
Polishing of rice, the rice used in brewing is
polished. How can this be done at home?
If you want to make JIU, you should use QU!
For details of how the various Chinese grain wines
are made see -
[Non-text portions of this message have been removed]
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