Jiu is the Chinese word (or part of a compound word) referring to a drink or beverage containing ethanol. Jiu has in some cases been mistranslated into English as "wine", as this use of "wine" may imply not only a non-fortified beverage produced by fermenting grape juice; but also, jiu may (and more generally does) refer to "alcoholic beverages" or "distilled beverage" (liquor) in general, including versions of Chinese alcoholic beverages directly produced by the fermentation of various non-grape substances, distilled beverages from grape or non-grape substances, or fortified alcoholic beverages, any of which may have been produced primarily from grains, legumes, fruits, or sometimes other types of ingredients, with or without the addition of other specific ingredients (some of which being considered tonic or medicinal). The same Chinese character is also used in Japanese writing of the Kanji form, where it is pronounced sake or shu, and in Korean writing of the older Hanja form, where it is pronounced "ju." Modern governmental regulatory standards may render these otherwise shared terms less than synonymous.
History
The origins of the alcoholic beverages in China cannot be traced definitively; however, various sources provide some information in regard to the history of alcoholic beverages in China, including myth, legend, archeological research and scattered historical sources.
Archeology
The history of Chinese liquors has been dated back thousands years before the present time, based on the analysis of residues from ancient ceramic containers, which show the ancient use of grains, fruits, or various combinations of ingredients. Numerous bronze vessels preserved from the later Shang dynasty (also known as Yin) include many which were apparently used to warm wine or other alcoholic beverages.
Mythology and legend
A legend said that Yidi, a brewer in the time of the legendary emperor Yu (about 2100 BC), presented Yu with an alcoholic beverage. Another legend says that liquor was invented by Du Kang. At first millet was the main grain, producing the so-called "yellow liquor", before rice began to become increasingly popular. During the Xia dynasty (ca. 2070 – ca. 1600 BCE), there are several instances in which alcoholic beverages were considered to be used in excess. One especially mentioned case involves the 17th and last ruler of the dynasty, Jie of Xia, who has been often been the one credited (or blamed) for the demise of the Xia to the succeeding Shang dynasty: at the behest of his mistress, Jie was said to have ordered the construction of a pool of wine (alcoholic beverage), which when eventually completed and filled was large enough to navigate with some sort of boat. A remarkably similar account involving a similar mistress and a similar wine pool is given in the case of Di Xin, and given with the same implied moral judgement: Di Xin was also the last reigning monarch of his dynasty, the Shang dynasty (which reigned between the end of Xia and the start of the Zhou dynasty which succeeded it).
Literary
Literary sources upon Chinese alcoholic beverages refer to their existence back into the semi-historical times of Yu the Great.Although, Yu's title of "the Great" did not stem from his connoisseurship of wine, according to historical literary sources.According to the records, after the Zhou dynasty conquered the Shang dynasty, one of the new ruling group's main problems was dealing with widespread inebriation with ethanol, associated with the Shang culture.
Chinese alcoholic beverages have a long history both as a part of diet and ceremonies (both secular and religious), as well as being a part of the productive activities of many households and commercial establishments.
