Baijiu (), also known as 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 qū for fermentation to create a distinct and characteristic flavor profile. Baijiu is a clear liquid usually distilled from fermented sorghum, although other grains may be used; some southeastern Chinese styles may employ rice or glutinous rice, while other Chinese varieties may use wheat, barley, millet, or Job's tears () in their mash bills. The qū starter culture used in the production of baijiu is usually made from pulverized wheat grain or steamed rice. Because of its clarity, baijiu can appear similar to several other East Asian liquors, e.g. Japanese shōchū (25%) or Korean soju (20–45%), but it often has a significantly higher alcohol content (35-60%). History No exact dates are known for the invention of the modern form baijiu as it likely emerged gradually with the development of distillery technology over a long period of time through history. Prototypical alcohol making in China dates back to as early as the Neolithic Age with archaeological discoveries of alcoholic beverage containers belonging to that period. A systematic distillery process was likely developed during the Han Dynasty (202 BC-220 AD) with archeological finds of brick arts depicting distilling scenes. The first proto-baijiu was likely made during the Tang Dynasty (618-907) as the drink was described by poets Bai Juyi (白居易) and Yong Tao (雍陶) at the time. The flourishing of Song Dynasty (960-1279) commerce and urbanization likely popularized alcohol consumption with a boom of Jiuguan (酒馆, 'pub, bar') in major cities. By this time the proto-baijiu was likely to be only about 15% ABV as literature from the time recorded "bowls of alcohol consumed" suggesting that it must have been weaker than the modern form baijiu. During the Yuan Dynasty (1271-1368), Middle Eastern distillery technology spread to China, which probably improved the existing distillery techniques, allowing for higher-degree distilled alcohol to be possible. The distillation technology matured as baijiu began to resemble its modern form around the Ming Dynasty (1368-1644). Detailed description of Baijiu was recorded in Bencao Gangmu (本草纲目, Compendium of Materia Medica) by Li Shizhen. Baijiu continued to evolve with the refinements of baijiu making techniques over the centuries until today. Baijiu is characterized by solid-state fermentation and distillation using a grain culture called qū, which allows for