Sake curd is moldy grain.

In the white rice that has been strongly steamed, the conidia of Aspergillus mold are moved in, and then kept warm, and mycelium grows luxuriantly on the rice grains, which is known as sake brew. The amylase produced by Aspergillus will saccharify the starch inside the rice.

Therefore, it has been used since ancient times, along with malt, as raw sugar for making wine, sweet wine and bean paste. Those who use wheat instead of rice are called makgeolli. The original brewer's yeast was moldy or sprouted grain, and people improved it to make a brewer's yeast suitable for brewing wine. Because of the different raw materials and production methods used, the natural conditions of the production areas are different, and the varieties of liquor quartz are colorful and varied.

Types of Wine Quill

1, wheat quill, mainly used for brewing yellow wine. It is a more common type of quartz used, with wheat as the raw material.

2. Xiaoqu, mainly used for brewing yellow wine and Xiaoqu white wine. With rice flour or rice bran as the raw material and a small amount of Chinese herbs added, it is also known as liquor medicine, white medicine and liquor cake.

3. Red Quatrain, mainly used for brewing red quatrain wine. With rice as the raw material, red quartz is not only used for brewing wine, but also usually used for tofu milk and food.

4, Daquan, mainly used for brewing distilled liquor. With barley, wheat, peas and other grains as raw materials, because of its shape like a brick, it is also known as blockquot or brickquot.

5, bran, is now one of the main operating methods of liquor, can replace part of the large and small song. With wheat as the raw material, it generally plays a saccharification role in the yellow wine brewing process, which makes the color of yellow wine look more wonderful, and at the same time gives yellow wine a special wine aroma.