Baijiu

Name (engl. white alcohol) or also Shāojiǔ (distilled alcohol) for a group of spirits from China that are produced on a grain basis and are thus similar to grain brandy and vodka. According to the Chinese definition, grain refers not only to stalk cereals such as millet (sorghum), wheat, rice and other cereals, but also to beans. However, the term Báijiǔ (bái = white, jiǔ = alcohol) is not used uniformly everywhere in the Chinese-speaking world. In Taiwan and Hong Kong, this term is mostly used for white wine. Baijiu is usually made from three ingredients, which are qu (backbone), water (blood) and grain (meat). Qu is the crushed grain that contains yeast, bacteria and other natural microorganisms. The crushed grains are formed into a paste. The dried and powdered Qu is mixed with the steamed grain to start the fermentation, which can take place in dark, damp rooms or holes in the ground for several months. In the first stage, huangjiu (yellow wine) is produced and, after complete distillation, baijiu. The alcohol content is up to over 50%.

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Baijiu

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