This koji uses the latest high-tech biological multi-enzyme fermentation technology combined with traditional koji. Suitable for saccharification and fermentation of rice, corn, starch and other starch-containing raw materials. This product has the characteristics of leading technology, strong saccharification and fermentation power, mellow wine taste, full aroma and high wine yield.

Solid-state and semi-solid brewing methods:

1. Just follow the traditional solid-state and semi-solid clinker brewing processes;

2. The amount of koji used is 0.4~0.6;

3. The optimal fermentation temperature is 28℃~36℃;

4. The fermentation cycle is about 7~12 days;

5. The wine yield is about 90 (based on 45 degrees, 100 kilograms of rice);

How to use raw materials for brewing:

1. Except for rice, which does not need to be crushed, other raw materials should be used Crush the koji to a particle size of about 0.8 mm and sieve it to ensure uniform fineness of the raw materials. Add 2.2 to 3 times the amount of water based on the total amount of raw materials. Then dilute the koji with 4 to 6 times 30°C warm water and keep it warm for 20 minutes before use.

2. Raw materials: Cold water and distiller’s yeast can be fermented into wine. The raw materials do not need to be washed or steamed, and no additional ingredients are needed.

3. The amount of koji used is 0.4~0.8 of the raw materials. Due to climate change, 0.4~0.6 is used in summer and 0.6~0.8 is used in winter. After stirring, sealing and fermentation are carried out. In order to ensure the complete saccharification and fermentation of the raw materials, the entire fermentation process It must be stirred 3 to 5 times.

4. Fermentation temperature: 20℃~40℃, the optimal fermentation temperature is 28℃~36℃.

5 Fermentation time: The fermentation time is about 12 days, and the temperature is low and the time is extended.

6. Liquor yield: 100 kilograms of rice raw material can brew about 100 kilograms of 45-degree finished wine, and about 75 to 80 kilograms of corn.

Note: It marks the end of saccharification and fermentation; the raw materials float on the liquid surface and then sink to the bottom of the pool. The fermentation liquid changes from rice soup color to clear, and finally to brown color. It can be distilled after complete fermentation. Distillation in advance, the wine yield rate , the taste will be affected, and even pot burning may occur.