baijiu
Sign in to saveBaijiu (), or shaojiu (), is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses its own type of starter (qū) for fermentation to create a distinct and characteristic flavor profile.
Key facts
- Beverage.name
- Baijiu
- Beverage.image
- Jiugui.jpg
- Beverage.caption
- A glass and bottle of “Jiugui” () brand baijiu
- Beverage.type
- Distilled beverage
- Beverage.abv
- 35–60%
- Beverage.proof
- 70–120
- Beverage.origin
- China
- Beverage.region
- East Asia
- Beverage.color
- Clear
- Beverage.variants
- light aroma, strong aroma, sauce aroma, rice aroma, phoenix aroma, mixed aroma, chi aroma, sesame aroma, medicine aroma, extra-strong aroma, special aroma, laobaigan, small qu baijiu
- Beverage.related
- shōchū, soju, huangjiu, mijiu, sake
- Chinese.child
- yes
- Chinese.c
- 白酒
- Chinese.l
- "white (clear) liquor"
- Chinese.p
- báijiǔ
- Chinese.w
- pai2-chiu3
- Chinese.j
- Baak6 Zau2
- Chinese.y
- baahk-jáu
via Wikipedia infobox
Article
17 sectionsContents
- History
- Serving
- Traditional etiquette
- Modern etiquette
- Baijiu and Chinese business culture
- Pricing and the baijiu market
- Global baijiu market
- International production
- Classification
- By aroma profile
- Regional varieties
- Popular infusions
- Baijiu brands
- Western Provincialism
- See also
- References
- External links
Baijiu (), or shaojiu (), is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses its own type of starter (qū) for fermentation to create a distinct and characteristic flavor profile.
Baijiu is usually distilled from fermented sorghum, although other grains may be used; some southeastern Chinese varieties may employ rice and glutinous rice while others may use wheat, barley, millet, or Job's tears () in their mash bills. The qū used in the production of baijiu is usually made from pulverized wheat grain or steamed rice.