Jiuqu

Jiuqu, also simply known as qu is a type of dried fermentation starter used in the production of traditional Chinese alcoholic beverages. The word jiuqu specifically refers to a type of yeast (曲; 麴; qū) used to make alcohol (酒; jiǔ) such as huangjiu (cereal wine), baijiu (distilled spirits) and jiuniang (alcoholic rice pudding).

There are other forms of starters for different fermentations, such as the production of soy sauce, rice vinegar, fermented bean curd, and paste. Jiuqu is similar to, but distinct from, the more widely known Japanese starter known as koji.

The starter creation process in China traditionally takes place in homes, villages, or small manufacturing facilities. Presently, it is more commonly produced in large-scale facilities to meet the demands of modern consumers who require consistent quality.