What is the flavor of liquor? In fact, it is the taste of koji. When different liquors are brewed, different koji are used, and the koji aroma will naturally be different. Most famous liquors use Daqu, so there will be a Daqu aroma, but 70% of the baijiu on the market ( Mid- to low-end liquor) are all brewed with bran koji, so they have the aroma of bran koji. In fact, they all have the smell of moldy grains, but the raw materials of koji are also different.

The koji aroma of liquor is the smell of moldy grains

Almost all liquors have the koji aroma, but it is not prominent because the koji aroma is brought by the fermentation of liquor. It is necessary to use distiller's yeast, which decomposes sugar and produces metabolites such as alcohol and carbon dioxide to produce alcohol, so liquor must have a koji flavor.

As for the flavor of liquor, what is it? It depends on what kind of koji is used. The main types of koji are Daqu, Xiaoqu, red koji, wheat koji, bran koji, etc. At present, famous and high-quality liquors mainly use Daqu, and more than 70% of low-end liquors use Daqu. Gluten koji, so the aroma of the koji will be significantly different.

The original koji is moldy or sprouted grains. Later, it was improved and processed into koji suitable for brewing. For example, the commonly used Daqu is usually made from barley, wheat, peas and other raw materials, which are crushed and watered. Knead and press it into koji to form a brick shape; while bran koji is a powder/flake made by culturing bran as raw material.

The so-called koji aroma is the special aroma produced by the fermentation of grains used to make koji. Daqu will be more complex, while bran koji will be simpler, but at the same time it will also have a bit of alcoholic and sour taste. Generally speaking, the koji aroma of good-quality liquor will not be prominent and will usually be hidden. Therefore, the koji aroma is also a basis for proving the quality of liquor.

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