hong qu
From The Oxford Companion to Spirits & Cocktails
(“red qu” or “red yeast rice”) is rice that has been cultured with the red mold Monascus purpureus and dried. It is used in the traditional manufacture of soy sauce, rice wine, and Batavia arrack. See arrack, Batavia.
This definition is from The Oxford Companion to Spirits & Cocktails, edited by David Wondrich (Editor-in-Chief) and Noah Rothbaum (Associate Editor).