Identification of 10,000-year-old rice beer at Shangshan in the Lower Yangzi River valley of China

The origins of rice domestication and the beginnings of alcoholic fermentation in China are intriguing research topics, with the Shangshan culture in the Lower Yangzi River region being a focal point of archaeological investigations. This study employs a multiproxy approach (phytolith, starch, and fungi) to analyze microfossil remains associated with pottery vessels from the earliest phase of the Shangshan site (ca. 10,000 to 9,000 cal. BP). The results indicate that rice was consumed as a dietary staple and used for brewing fermented beverages with a