Meizhou Hakka Rice Wine

Meizhou Hakka Rice Wine

　　Hakka rice wine is also known as "laojiu" or "yellow wine" in Hakka regions. It is one of the oldest types of alcoholic beverages in China, boasting a history of up to five thousand years. According to the [Jiaying Prefecture Annals], there were already verses such as “Old wine is still frequently tapped from the jar” dating back to before the Song Dynasty, indicating that Hakka rice wine was already well-known at that time.

　　The Hakka people are a unique group with a rich cultural heritage. Historically, they migrated in large numbers from the Central Plains to various southern regions due to political unrest, wars, natural disasters, and other reasons. This migration formed a culture deeply rooted in Central Plains traditions, yet with distinct Hakka characteristics in terms of lifestyle, customs, and values. The wine culture of the Hakka people not only continues traits of Central Plains drinking traditions but also incorporates unique Hakka elements, making it a representative part of China’s broader drinking culture. Hakka rice wine represents the essence of the fusion between Hakka culinary culture and brewing tradition. It has become an important part of daily life and production for the people of Meixian County and is considered an essential household item. It influences and accompanies the lives of the hardworking and kind-hearted Hakka people throughout their lives, reflecting their rich, simple, and traditional way of living.

　　Farmers often say, “When it comes to brewing wine or making tofu, no one dares to call themselves a master,” — even those who have been making yellow wine for decades must remain cautious. The production process of Hakka rice wine mainly includes selecting ingredients, soaking, steaming rice, cooling, mixing with wine yeast, fermenting, extracting the wine, and roasting. Brewing high-quality rice wine relies entirely on personal experience and skill. After undergoing a fire-roasting sterilization process, the wine does not spoil. It has a reddish color and a thick, oily consistency, with a rich and mellow flavor. The longer it is stored, the better its effects on nourishing yin, strengthening kidneys, and improving overall health. Hakka rice wine contains no added alcohol or artificial additives, making it a pure, natural, and green beverage. With low alcohol content and high nutritional value, it contains 17 essential amino acids needed by the human body, seven to eight times more than what is found in beer. As recorded in *Youxue Qionglin* (幼学琼林): “Its flavor is fragrant, sweet, and pleasant; its color is gently red. Drinking it connects one to the spiritual essence of heaven and earth, revitalizes the body’s meridians, and is especially beneficial for fitness and beauty.”