Chinese Yeast Ball For Rice Wine

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Origin: China
Size: 20g, 2 pieces
Cuisine: China, Japan
Also known as: Jiuqu, yeast starter cake, brewer’s yeast.



Shanghai dried yeast balls are a type of brewer’s yeast sold in Asia for making fermented rice wine. One chalky, white yeast ball – also known as ‘jiuqu’ – is enough to turn 250-500g glutinous rice into rice wine or lao zao. Mix cooked steamed glutinous rice, with a finely crushed yeast ball, and leave in an earthenware jar to ferment in a warm place for three days. The sweet rice wine – or lao zao – created at the end of the process is delicious when added to soups and dressings, or sipped on its own. 

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