Extraction Methods of Jiuniang (Sweet Fermented Rice Wine)

The extraction of jiuniang is a biochemical process of solid-state fermentation rather than mechanical extraction. Traditionally, glutinous rice is washed, soaked, and steamed until translucent but firm. Once cooled to roughly 30 degrees Celsius, it is inoculated with jiuqu—a fermentation starter containing Rhizopus oryzae molds and Saccharomyces cerevisiae yeast. The mixture is placed in a ceramic or glass vessel, often with a central well or hole to monitor liquid accumulation, and kept in a warm, dark place for two to five days. During this time, the molds convert rice starch into sugar (saccharification), and the yeast converts a small portion of those sugars into alcohol.

Modern production and home-brewing adaptations utilize contemporary kitchen technology to streamline the process. Pressure cookers and Instant Pots are frequently used to steam the rice without the traditional overnight soak, while specialized fermentation functions or bread proofers provide the consistent warmth necessary for optimal microbial activity. Recent developments in large-scale production include the exogenous addition of modified substrates, such as extruded rice bran, to enhance the antioxidant activity, sugar-to-acid ratio, and overall flavor profile of the resulting sweet wine.

Jiuniang (Sweet Fermented Rice Wine) is a contemporary and unique gourmand note, capturing the comforting, starchy sweetness of fermented rice mash. As a non-traditional note, it is prized in perfumery for adding a delicate, milky, and slightly boozy texture, offering a culturally authentic depth that differentiates it from classic Western gourmands like vanilla or caramel.

• The note is often found in niche compositions that explore East Asian cuisine and traditions, such as Osmanthus Rice Wine 酒酿金桂 by Uttori (2018), where it is paired with osmanthus to recreate a classic Chinese dessert flavor profile.
• Similarly, Osmanthus & Ice Wine 桂花冰酒 by Scent Chant utilizes the Jiuniang accord to bridge a warm, fermented sweetness with floral and icy facets, demonstrating the note's ability to add complexity.

The rise of Jiuniang reflects a trend in high-end perfumery to incorporate sophisticated and culturally specific food aromas. Recent releases indicate its growing popularity as a distinctive component, moving beyond pure novelty to function as a complex heart or base note.

• Recent fragrances such as Dạ Yến by Maison de Nguyễn (2025), Sunduvan by Spirituscents (2024), Dànbāgū Royal by Ricardo Ramos Perfumes de Autor (2025), and Sober 丝绒公路 (Risocial 在野南杂) showcase its versatility, appealing to a consumer base seeking authentic and comforting Asian-inspired sweetness in their scents.

Ultimately, Jiuniang offers a refined form of sweetness, one that is subtle, warm, and evocative of traditional fermentation processes. This unique profile allows it to blend seamlessly with both lighter floral and heavier amber structures, providing lift and an unexpected gourmand twist to modern compositions.

Jiuniang is traditionally associated with the colder months of winter and early spring, particularly during the Lunar New Year and the Lantern Festival, when its warm, fermented sweetness is celebrated as a comforting and invigorating treat. Its profile of starchy rice and subtle alcoholic warmth makes it a quintessential cold-weather note in perfumery, evocative of festive indoor gatherings and the transition from the end of winter to the beginning of spring. While it is most prominent during these traditional seasonal windows, its creamy texture and honeyed facets allow it to function year-round as a sophisticated gourmand element that provides a sense of nostalgic, home-cooked comfort.