Marco Polo
translation: Henry Yule, Henri Cordier

THE TRAVELS OF MARCO POLO
Volume I.
complete book, e-book

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CHAPTER XXIX.

CONCERNING THE RICE-WINE DRUNK BY THE PEOPLE OF CATHAY.

Most of the people of Cathay drink wine of the kind that I shall now describe. It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any ther kind of wine; it is not only good, but clear and pleasing to the eye.[NOTE 1] And being very hot stuff, it makes one drunk sooner than any other wine.

NOTE 1.—The mode of making Chinese rice-wine is described in Amyot's Mémoires, V. 468 seqq. A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrand Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, "in colour, and a little in taste, to Madeira." [Friar Odoric (Cathay, i. p. 117) calls this wine bigni; Dr. Schlegel (T'oung Pao, ii. p. 264) says Odoric's wine was probably made with the date Mi-yin, pronounced Bi-im in old days. But Marco's wine is made of rice, and is called shao hsing chiu. Mr. Rockhill (Rubruck, p. 166, note) writes: "There is another stronger (...)

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