Snout & Seek - Discover Culinary Wonders
Snout & Seek - Discover Culinary Wonders
Culinary Cultural Exploration & Discovery
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Snout & Seek - Discover Culinary Wonders

Steaming Sorghum for Baijiu Brewing

To many people’s surprise, baijiu is made very differently from rice wine. Instead of liquid fermentation, it follows a solid-state process.
A look inside an industrial warehouse where baijiu is using mud pits to ferment, steam rises during the fermentation process.

To many people’s surprise, baijiu is made very differently from rice wine. Instead of liquid fermentation, it follows a solid-state process. Sorghum is first steamed, then mixed with qu (fermentation starter), and fermented in pits or containers. After fermentation, the grains are distilled to produce the final spirit.

It is a labor-intensive process that depends heavily on experience. From controlling temperature and moisture to judging fermentation by smell and touch, every step requires attention and skill. Making good baijiu is not just about technique, but also about understanding the material and the process over time.

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