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Baijiu and Kaoliang
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DRINKS JOURNAL

Baijiu and Kaoliang

Baijiu is a grain spirit made in China and Taiwan, based mainly on sorghum, fermented with a starter culture and then distilled. Kinmen kaoliang is the best known in Taiwan, where production and labelling fall under the Tobacco and Alcohol Administration Act.

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Six clues to your next glass

Explore aroma, texture and serving style to find what you enjoy.

ABV

Varies by product; check the label

Check the bottle for its alcohol content. When mixing, consider both the measure and the mixer.

Sweetness

DrySweet

Varies by product; check the label

Sweet aromas and sugar are different clues. Colour alone does not tell you sweetness.

Acidity

GentleBright

Depends on the drink and its mixers

Distinguish acidity in the drink itself from acidity added by juice or mixers.

Aroma

Grain and fermentation aromas

Ideas for describing aromas; illustrated ingredients are not present in every product.

Texture

LightFull

Light — Full

A light finish or a rounded texture? Temperature and dilution can change the impression.

Serving

Small cup, small pours and water alongside

Start with the producer’s serving advice, then adjust temperature or water a little at a time.

The bands show dimensions of taste, not scores or positions for individual products.

THE DETAILS

Understand the styles

Baijiu is a broad family

Baijiu brings together diverse Chinese grain spirits with regional production traditions. Sorghum-based kaoliang is particularly familiar in Taiwan, including bottles associated with Kinmen, banquets and gift-giving. Its clear appearance should not be mistaken for neutrality: fermentation and maturation can create powerful, distinctive aromas. Strength alone says little about how two bottles will taste.

The role of qu

Qu is a fermentation starter involving microbial communities that help transform grain starch and support fermentation. It should not simply be equated with Japanese rice koji. Many baijiu traditions use largely solid-state fermentation, making the production environment and handling especially important. Terms such as light aroma, strong aroma and sauce aroma offer a way into the subject, while leaving considerable variation within each style.

Taste at your own pace

Check the stated alcohol level and begin with a small pour. There is no need to treat rapid drinking as the correct way to appreciate the spirit. Water or soda can change how aromas are perceived. When pairing with braised or grilled food, adjust the serving so the spirit complements rather than overwhelms the dish. Aroma style and personal preference are more useful than choosing by strength alone.

Further reading: Kinmen Kaoliang Liquor · Museum · WSET · Spirits specification

Tasting glasses and water: explore how glassware and temperature shape aroma.
Tasting glasses and water: explore how glassware and temperature shape aroma.
Q-NaQ-Na

How does it taste, and how do you serve it?

JoanneJoanne

In Taiwan and China it is usually drunk from small cups, in small amounts, alongside food. It cuts through oily or strongly seasoned dishes. Strength is high, so it helps to keep water on the table and alternate.

AT THE TABLE

Start with the food.

Six Japanese, six Western and six Chinese/Taiwanese dishes selected for this drink category, including familiar snacks and easy dishes to make at home.

Use canned tuna if mackerel is hard to find, spinach instead of bok choy, or a little soy sauce and citrus juice instead of ponzu. Adjust to taste.

Western food & easy snacks 6 ideas

Roasted mixed nuts

Start with unsalted almonds and walnuts, focusing on the roast rather than flavoured coatings.

Try it withA small pour of strong-aroma baijiu, water alongside

Explore the food’s grilled or toasted notes alongside the drink’s aroma. Start with moderate char and salt.

Herb roast chicken

A supermarket roast is fine. Let the herbs and browned skin lead, with sauce on the side.

Try it withA small pour of strong-aroma baijiu, water alongside

Explore the food’s grilled or toasted notes alongside the drink’s aroma. Start with moderate char and salt.

Carrot and cumin salad

Easy home recipe · About 5 min

Ingredients (2 snack portions)
1 carrot, 2 tsp olive oil, 1 tsp lemon juice, a pinch of cumin

Method

  1. Finely grate the carrot.
  2. Mix with the oil, lemon and cumin.

Try it withA small pour of light-aroma baijiu, water alongside

Try a lighter serving with green aromas and salt. Keep sharply acidic dressings modest at first.

Lemon sardine toast

Easy home recipe · About 10 min

Ingredients (2 snack portions)
100g drained canned sardines, 2 slices bread, 1 tsp lemon juice

Method

  1. Toast the bread.
  2. Top with sardines and drizzle with lemon juice.

Try it withA small pour of strong-aroma baijiu, water alongside

Taste a little of the aromatic drink alongside the dish’s richness and umami. Adjust temperature or dilution if it dominates.

Roast beef

Use thin deli slices. Serve sauce or mustard separately.

Try it withA small pour of strong-aroma baijiu, water alongside

Explore the food’s grilled or toasted notes alongside the drink’s aroma. Start with moderate char and salt.

Smoked sausage

Choose a fully cooked product and follow its instructions; keep hot sauces light.

Try it withA small pour of strong-aroma baijiu, water alongside

Taste a little of the aromatic drink alongside the dish’s richness and umami. Adjust temperature or dilution if it dominates.

Japanese 6 ideas

Canned mackerel with ginger

Easy home recipe · About 5 min

Ingredients (2 snack portions)
150g drained canned mackerel, 1 tsp grated ginger, 1 tbsp chopped spring onion

Method

  1. Flake the drained mackerel.
  2. Toss with ginger and spring onion.

Try it withA small pour of strong-aroma baijiu, water alongside

Taste a little of the aromatic drink alongside the dish’s richness and umami. Adjust temperature or dilution if it dominates.

Soy-butter mushrooms

Easy home recipe · About 10 min

Ingredients (2 snack portions)
150g mushrooms, 10g butter, 1 tsp soy sauce

Method

  1. Slice the mushrooms.
  2. Sauté in butter for 6–8 minutes until cooked.
  3. Toss with soy sauce.

Try it withA small pour of strong-aroma baijiu, water alongside

Explore the food’s grilled or toasted notes alongside the drink’s aroma. Start with moderate char and salt.

Cucumber with miso cream cheese

Easy home recipe · About 5 min

Ingredients (2 snack portions)
50g cream cheese, 1 tsp miso, 1/2 cucumber

Method

  1. Mix the cheese and miso.
  2. Spoon small amounts onto cucumber rounds.

Try it withA small pour of strong-aroma baijiu, water alongside

Taste a little of the aromatic drink alongside the dish’s richness and umami. Adjust temperature or dilution if it dominates.

Chilled silken tofu

Top soft tofu with spring onion and ginger; keep soy sauce light.

Try it withA small pour of light-aroma baijiu, water alongside

Keep the gentle savoury flavours in focus. Sip a little and adjust the strength so the food stays distinct.

Miso-glazed aubergine

A deli portion works well. Look for sweet-savoury miso and a lightly grilled surface.

Try it withA small pour of strong-aroma baijiu, water alongside

Taste a little of the aromatic drink alongside the dish’s richness and umami. Adjust temperature or dilution if it dominates.

Butter-seared scallops

A ready-cooked portion works too. Pair the shellfish sweetness and buttery richness.

Try it withA small pour of strong-aroma baijiu, water alongside

Explore the food’s grilled or toasted notes alongside the drink’s aroma. Start with moderate char and salt.

Chinese & Taiwanese 6 ideas

Five-spice peanuts

Easy home recipe · About 5 min

Ingredients (2 snack portions)
80g unsalted roasted peanuts, 1/2 tsp sesame oil, a pinch of five-spice powder

Method

  1. Coat the peanuts with the oil.
  2. Add a little five-spice powder and toss.

Try it withA small pour of strong-aroma baijiu, water alongside

Explore the food’s grilled or toasted notes alongside the drink’s aroma. Start with moderate char and salt.

Lu rou fan: braised pork rice

Sweet-savoury braised pork over rice. Adjust the drink to the strength of the sauce and star anise.

Try it withA small pour of strong-aroma baijiu, water alongside

Taste a little of the aromatic drink alongside the dish’s richness and umami. Adjust temperature or dilution if it dominates.

Boiled dumplings

Frozen dumplings are practical. Taste the wrapper and filling before adding vinegar or chilli oil.

Try it withA small pour of light-aroma baijiu, water alongside

Keep the gentle savoury flavours in focus. Sip a little and adjust the strength so the food stays distinct.

Garlic bok choy

Easy home recipe · About 10 min

Ingredients (2 snack portions)
2 bok choy, 1 garlic clove, 2 tsp oil, 2 tbsp water, a pinch of salt

Method

  1. Chop the garlic and bok choy.
  2. Fry garlic and stems in oil, then add leaves and water.
  3. Cover for 2–3 minutes until tender
  4. season.

Try it withA small pour of light-aroma baijiu, water alongside

Try a lighter serving with green aromas and salt. Keep sharply acidic dressings modest at first.

Mapo tofu

A ready-made sauce helps; start mild and focus on tofu and savoury meat.

Try it withA small pour of strong-aroma baijiu, water alongside

Taste a little of the aromatic drink alongside the dish’s richness and umami. Adjust temperature or dilution if it dominates.

Char siu pork

Thin deli slices offer a sweet-savoury glaze and rich pork flavour.

Try it withA small pour of strong-aroma baijiu, water alongside

Taste a little of the aromatic drink alongside the dish’s richness and umami. Adjust temperature or dilution if it dominates.

1 tsp = 5ml; 1 tbsp = 15ml. Times are approximate.

Illustrations show serving ideas. Seasoning and the style of the drink will change the pairing.