Bai Jio is a type of liquor that has become as popular as Japan’s Sakay and Soju in Korea and has become a cultural symbol of China.

This contains a percentage of alcohol between 35% and 60%. There are a few types of by jio. They have tasty flavors to each other as well as the methods of adulterating/fermentation.

Bye Jio is colorful. It is mainly produced from a species of meneri seeded larger than meneri seen in Sri Lanka. In addition to meneri in southern China, Bai Jio produces using barley, rice and wheat.

Despite archaeological evidence that Chinese drank non-drug drinks since the beginning of the neolitical era, it hasn’t yet been able to decide what stage bi jio production started.

However, Bai Jio has become a drink that Chinese restaurants worldwide can’t without.

Soju and Sakay as well as Bai Jyoth usually drinks neat at room temperature. Putting in a shot glass or such a small glass, drinking Bai Jio with family, heart friends or others is a very pleasant sight in China and other popular Chinese cuisine countries.

So if you have drunk bye jio, comment and tell us about that experience.

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