The Kaoliang Spirit is a classic Chinese baijiu. Glutinous sorghum is a unique raw material for its production; improving the saccharification efficiency of sorghum increases the liquor yield. Eurotium cristatum has been demonstrated to secrete amylase; however, it has not been used in saccharification. Therefore, we aimed to improve the saccharification efficiency with E. cristatum to enhance kaoliang spirit production. The effect of E. cristatum on saccharification was evaluated by analyzing starch from glutinous sorghum. In addition, fermented sorghum microorganisms and liquor flavors were analyzed to establish the activity of E. cristatum. The results revealed that E. cristatum improved the saccharification efficiency, and 8% (m/m) of E. cristatum suspension was co‐fermented with 20% (m/m) of mold culture; the reducing sugar in the fermented sorghum reached a maximum value of 40 g/100 g. During co‐fermentation with E. cristatum, the sorghum starch was enriched in amylose and had a lower molecular weight, clear crystal structure, and many holes. These phenomenon expressed the effect of efficient saccharification by E. cristatum. Furthermore, E. cristatum also promoted other microorganisms while fermentation, therefore benefits the liquor flavors. This research provide the feasibility for saccharification improvement by E. cristatum, indicating its well scientific and significant commercial value.This article is protected by copyright. All rights reserved