According to koji-making raw materials, there are mainly wheat and rice. Therefore, they are called wheat koji and rice koji respectively. There are many kinds of rice-based koji, such as rice-based Xiaoqu, steamed rice-based red koji or black-coated red koji, and rice koji (Aspergillus oryzae).

According to whether the raw materials are ripe or not, they can be divided into raw wheat koji and cooked wheat koji.

According to the additives in koji, there are many kinds, including Chinese herbal medicine koji and bean koji with bean raw materials (peas, mung beans, etc.). ).

According to the shape of qu, it can be divided into Daqu (straw bag qu, brick qu, hanging qu), Xiaoqu (cake qu) and Sanqu.

According to the source of microorganisms in koji, it can be divided into traditional koji (naturally inoculated by microorganisms) and pure koji (such as koji inoculated by Aspergillus oryzae, koji inoculated by Rhizopus, koji inoculated by Aspergillus Niger).

Classification of Erjiuqu

In modern times, koji can be roughly divided into five categories, which are used for different wines. They are:

Wheat starter is mainly used for brewing yellow rice wine;

Xiaoqu, mainly used for brewing yellow rice wine and Xiaoqu wine;

Monascus is mainly used for brewing red koji wine (red koji wine is a variety of yellow rice wine);

Daqu is used to brew distilled liquor.

Bran koji was developed in modern times, and the culture with bran as raw material was inoculated with pure mold. Can be used to replace some big songs or small songs. At present, bran koji method is one of the main methods of liquor production in China. Its liquor production accounts for more than 70% of the total output.