Can you be won over by baijiu (pronounced “bye-joe”), China’s firewater-like liquor?
Ask someone who didn’t grow up on the the high-proof, fermented spirit made from sorghum and other grains, and the resounding answer will be no. It’s definitely an acquired taste. Sometimes that taste has essences of ripe melons or pears; often it has funky, nose-wrinkling notes approximating soy sauce or aged cheese.
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