Every year after the Dragon Boat Festival, wine makers begin to make koji medicine. Koji-making needs microbial environment, and koji-making begins with koji-making drugs. Every year during the Dragon Boat Festival, people in Maotai Town brew distillers' yeast. The reason why we choose to control koji during the Dragon Boat Festival in summer is that high temperature is a necessary condition for making koji well. In summer, the temperature of koji-making workshop often reaches 40 degrees Celsius, which can help the growth of microorganisms, make microorganisms mix into koji and secrete a lot of enzymes, and accelerate the transformation of starch and protein into sugar.

The starting drug takes wheat as raw material. First, crush the wheat, mix it with water and starter, and put it in a wooden box. The worker stood in the box and kept stepping on the back of a turtle with his feet high in the middle and low around. After koji-making, it was packed in straw bags for 10 days, and then turned over. There are several other processes, and it takes at least 3 to 5 months to qualify koji. Daqu-making is the first step in wine making, which is related to the quality of wine.