The Chinese alcoholic spirit typically made from sorghum is baijiu.
Baijiu is a clear, distilled Chinese liquor usually produced by fermenting sorghum with a grain-based starter called qu. The fermented mash is then distilled, and the finished spirit generally contains between 35% and 60% alcohol by volume. Although sorghum is the standard base for many varieties, some baijiu styles use rice, wheat, barley, millet, or mixtures of grains.
The name baijiu literally means “white liquor,” referring to its clear appearance. Its flavor is not uniform: major styles include light-aroma, strong-aroma, sauce-aroma, and rice-aroma baijiu. Aroma depends on the grain, fermentation vessel, qu starter, distillation method, and aging conditions.
Baijiu is often confused with huangjiu or mijiu. Those are generally fermented grain wines rather than distilled spirits. Shaoxing wine is a famous type of huangjiu, while baijiu is associated with distillation and is commonly served in small glasses during meals, banquets, and formal toasts.