“酱香型” (jiàng xiāng xíng) refers to a style of Chinese liquor, particularly baijiu, known for its rich, savory aroma reminiscent of soy sauce. This flavor profile is achieved through a unique fermentation process that involves specific grains, such as sorghum, and a special type of mold called qu. This style is most famously produced in Maojian, a region in China renowned for its traditional distillation methods. The resulting liquor is often enjoyed neat and is appreciated for its complex taste, which can include notes of umami, sweetness, and a hint of nuttiness.