The raw material of rice liqueur is actually glutinous rice, which itself has the effects of tonifying deficiency, blood and spleen and lung. Glutinous rice is steamed and fermented by distiller's yeast to become glutinous rice sweet wine, also known as fermented glutinous rice and fermented glutinous rice.

According to Chinese medicine, the fermented grains entering the liver meridian can promote blood circulation, dissipate stagnation and reduce swelling, regulate menstruation and promote lactation. When fermented grains enter the kidney meridian, they can tonify kidney deficiency, and treat asthenia, diarrhea, lumbago and male diseases. Fermented glutinous rice is sweet and aromatic, which can stimulate the secretion of digestive glands, increase appetite and help digestion.

Then, as a must-have for making glutinous rice liqueur-liqueur koji, which is better?

There are three kinds of liqueur koji in the market, namely, Hubei Anqi liqueur koji, Suzhou honey liqueur koji and farmer's handmade local wine koji.

What about these three kinds of liqueur koji?

Hubei Angel liqueur koji: Angel liqueur koji is the largest manufacturer of liqueur koji in Asia. It is purified by modern technology, and harmful bacteria are also removed. It is a very healthy and nutritious sweet wine starter. The best-selling Angel's sweet distiller's yeast is Angel's sweet distiller's yeast, which is characterized by sweetness, special sweetness and light wine fragrance. If you want a sweet wine with a strong aroma, you have to use Angel-style sweet wine koji.