Kaoliang, Gaoliangjiu or sorghum wine is a strong distilled liquor of Chinese origin made from fermented sorghum. It is a type of unflavoured baijiu. The liquor originates from Dazhigu (大直沽, located east of Tianjin), first appearing in the Ming Dynasty. It is now primarily made and sold in mainland China and Taiwan and also popular in Korea, where it is called goryangju (hangul: 고량주; hanja: 高粱酒) or bbaegal (which is originated from Chinese character 白干). Kaoliang is an important product of the islands Kinmen and Matsu which are part of Taiwan. Kaoliang ranges between 38 and 63 percent alcohol by volume.
Kinmen Kaoliang Liquor (‹The templateZh is being considered for merging.›Chinese: 金門高粱酒; pinyin: Jīnmén Gāoliáng Jiǔ) is one of the most popular brands of kaoliang in Republic of China. As its name indicates, it is produced on the island of Kinmen. The mainstays of the range are the standard 58 percent and 38 percent alcohol bottlings.
Tunnel 88 Kaoliang Liquor (‹The templateZh is being considered for merging.›Chinese: 八八坑道高粱酒; pinyin: Bā Bā Kēngdào Gāoliáng Jiǔ) is produced by the Matsu Distillery on the island of Nankan, part of the Matsu archipelago. The name is derived from the name of an abandoned military tunnel which the distillery took over as storage space for their kaoliang and aged rice wine. All of the distillery's aged kaoliangs are stored in the tunnel for at least five years.