Baijiu
From Chinese Food Wiki
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Introduction
Baijiu (白酒, báijiǔ, literally “white liquor”) is the most widely consumed distilled spirit in China. It is usually made from sorghum or mixed grains, fermented with qu starter, and distilled to roughly 40–60% alcohol by volume. Baijiu is clear in color and is traditionally drunk neat in small cups at banquets, weddings, and business meals.[1]
Major aroma categories include strong-aroma (浓香), sauce-aroma (酱香, associated with Guizhou styles such as Moutai), light-aroma (清香, associated with Shanxi fenjiu), and rice-aroma (米香). Sichuan and Guizhou are especially famous production regions; see also Sichuan Food and Guizhou Food.