Liquor is divided into Daqu liquor, Xiaoqu liquor, bran koji liquor and mixed koji liquor according to different kinds of koji.

Daqu liquor: Daqu is used as saccharifying starter, and the raw materials of Daqu are mainly wheat, barley and a certain amount of peas. Generally, it is solid-state fermentation, and the quality of Daqu liquor is good, and most famous wines are made of Daqu. Daqu is large and mainly contains Aspergillus and yeast.

Xiaoqu liquor: Xiaoqu is made from rice, mostly by semi-solid fermentation. Xiaoqu is small and mainly contains Mucor, Rhizopus and yeast. Mould decomposes starch in grain into sugar, and yeast converts sugar into alcohol.

bran koji wine: pure cultured Aspergillus and pure cultured distiller's yeast are used as saccharifying and fermenting agents, and the fermentation time is short.

mixed liquor: it is mainly the liquor made by mixing Daqu and Xiaoqu.

Extended information

The principle of liquor

can be divided into: synthetic liquor, blended liquor, and distilled liquor transformed by koji. Synthetic liquor is a synthetic liquid of alcohol, essence and water. Blended liquor is a mixed liquid of base liquor, alcohol, essence and water.

Distilled liquor transformed by koji is a liquor condensed by fermentation and distillation. "Whether it is produced by fermentation and distillation" and "whether chemical spices are added" are the important basis to distinguish other liquors, and whether it is fermented by "cellar" is the benchmark to determine cellar liquor.

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