Choujiu

From above link (where you'll find the recipe)

Choujiu is definitely one of the more interesting brews  that I’ve done so  far.  The fermentation process is  unusual when compared to other  beers, and actually  just unusual in general.  Fermentation of choujiu is a  dual process, as you inoculate the rice with both a mold  and yeast.    On it’s own, the yeast can’t ferment the  starches in the rice, but the  mold helps out by  saccharifying the starches in the rice, and the yeast    then converts those sugars into alcohol.  It’s interesting  to watch the gradual moldy decay of the sticky rice and  it’s conversion into sweet, sweet choujiu.  Most sources refer to choujiu as a rice wine, however, since what we’re fermenting is actually a grain (rice), it’s closer to beer than wine.

Choujiu has a long history in China, going all the way back to at least the Tang Dynasty of the 7th century.  It was one of the favorite drinks of the famous poet Li Bai, who in turn wrote many of his poems about the wonders of alcohol.  Since those ancient days, choujiu has continued to have a prominent place among Chinese alcoholic beverages and the ancient Tang Capital of Xi’an remains renowned for it’s choujiu.