Distillor koji is a kind of ‘Rhizopus’.

People like to drink sweet wine, but they often worry about not being able to buy the ideal koji. Here is a simple method to make high-quality sweet koji. Recipe: ① 150-200 grams of fresh Polygonum acuminata. When picking Polygonum spp., choose the tender stems and leaves with white upper parts, and pick them around the eighth month of the lunar calendar. Then wash, dry, chop and set aside. ②750 grams of rice. Soak the rice in warm water for 15-20 minutes, then drain the water and pinch it with your fingers until it becomes powdery. ③Choose 2 pieces of the sweeter Chen Tianjiu koji. Production: Pour the rice into a mortar (a tool for pounding rice in rural areas), sieve it with a flour sieve while pounding, until only half a bowl of broken rice is left in the mortar, then add spicy Polygonum and grind it together. After it is pounded, grind it into pieces. Pour all the sifted rice noodles into the mortar and continue pounding until the polygonum and rice noodles are evenly distributed before taking them out. Knead it into small balls tightly with your hands to avoid loosening. When kneading, if the kneading is not tight, you can add a small amount of water and knead again. Each 0.5 kilogram of rice can make 100 small balls. After the small balls are made, use a sieve to hold them. Then grind 2 grains of aged distiller's yeast into powder, sprinkle it on the newly made small balls, cover it with a layer, stir it gently a few times, and cover it with a thicker clean towel. After 24 hours of fermentation, remove the towel. If each small ball (new koji) grows a layer of light white hair like a maple tree ball and smells fragrant, it proves that the production is successful. The last critical process is to dry the wine. In the first 2-3 days, it is sunny for half a day, cloudy for half a day, and then all day long. It usually takes about a week to dry. The prepared distiller's yeast is packed in a bag and placed in a quicklime jar to keep it dry.