Types of Baijiu
The alcohol is classified into four varieties based on aroma: light, rice, sauce, and robust.

Light
The light aroma variations are made from sorghum. Keep in mind that the descriptor “light” relates to the scent rather than the alcohol concentration. Most light aroma variations have an ABV of more than 50%.

Rice
The rice aroma versions are constructed of rice. This is why they taste similar to traditional Chinese wine. Some say they taste like Japanese sake. These varieties are typically less expensive and considered a gentler introduction to baijiu.

Sauce
There is more sauce these. Consequently, they smell strongly like soy sauce, which is how they got their name. Serves at Chinese state banquets, sauce varieties are among the greatest brands in the world.

Strong
Strong scent variations are made using a variety of materials. Their use results in a more complex taste and richer scent.