Jiangxiang: The core aroma of premium sauce-flavored baijiu, often translated as "soy sauce aroma" for international readability, while retaining the Pinyin "jiangxiang" to preserve its cultural specificity.
Daqu Kunsha: A top-tier production technique for sauce-flavored baijiu. "Daqu" refers to the large brick-shaped yeast used for fermentation; "Kunsha" means using whole grain sorghum as the main raw material, undergoing multiple rounds of fermentation and distillation. This term is typically retained in Pinyin with the supplementary "Process" to clarify its nature in English contexts.