For more than 3,000 years, the core craftsmanship of making distiller’s yeast has maintained its original character. Moistening the water, stepping on the koji, raising the koji, turning the koji, and stacking the koji...the entire koji-making process, including the precise heat, high and low temperature control, and the domestication and cultivation of microorganisms in the fermentation environment, is like a grand ritual inheritance. , the core has remained unchanged.

Looking at foreign countries and China, regardless of white wine or red wine, the core koji-making technology is secret and can be announced. The secret recipe of koji is the biggest trade secret of a winery. Even in the past, only the master craftsman and other people knew about the koji-making process in workshops in the past. Modern winemaking is even worse. The mysterious and unique brewing process, just like the mysterious formula of Coca-Cola, everyone wants to know but who has really seen it?

This leads to the current evaluation of the quality of distiller’s koji, which starts from the chemical composition and biochemical performance indicators of the 7 finished koji, including moisture, acidity, PH value, starch, liquefaction power, saccharification power, and fermentation power. , which cannot reflect the core role of distiller's yeast in the production process of liquor.

Tuopai Shede, known as "China's No. 1 Song", innovatively proposed the "Grand Judgment of Jiuqu" determination method after long-term experience summary and exploration, combined with industry practice. From three latitudes: biochemical indicators, physical and chemical indicators, and sensory indicators, it includes more than 200 items such as appearance, curved body, skin, cross section, hyphae, gray area, aroma, type and quantity of microorganisms, microbial enzyme system and activity, microbial metabolites, etc. The standard implements full-process guardianship monitoring around the most important temperature and environment in the koji-making process, from the main links such as koji making, turning, stacking, warehousing, storage, and fermentation, that is, full-process guardianship koji guarantee.

Tuopai Shede's "Grand Judgment of Jiuqu" method combines the natural attributes of Jiuqu, and runs through the process and quality, the combination of Jiuqu and microorganisms, and the fermentation in the micro-environment of the Qujiao dregs. The three factors comprehensively constitute the Jiuqu. Quality evaluation is the key to ensuring the quality of liquor.

Through thousands of years of inheritance and decades of innovation, Tuopai Shede has achieved a leading position in China's liquor industry in terms of koji-making technology, thus laying the foundation for ensuring the excellent quality and unique style of its series of products. Base.