Traditional Baijiu production involves a natural fermentation process using qu (麇), a mixed culture of fungi and yeasts. The grains are first soaked, steamed, and molded to develop flavors. They are then placed in vats to ferment for several weeks or months. The fermented mash is distilled once or twice to increase the alcohol content. https://prachicmi.livepositively.com/understanding-china-s-most-popular-liquor-baijiu/new=1