1. Different raw materials

Liquor: starchy (sugary) raw materials.

Qujiu: Wheat and rice are used as raw materials.

sorghum liquor: it is the main raw material for liquor production.

grain wine: it is made of rice.

2. Different tastes

Liquor: dry and spicy.

Qujiu: It has a light taste.

sorghum wine: sweet and refreshing.

grain wine: it is mellow, sweet, soft and has a long taste.

3. Different aromas

Liquor: fragrant and pungent.

qu liquor: fragrant.

sorghum wine: fragrant.

grain wine: aroma erupts.

4. Different starter cultures

Liquor: koji and distiller's yeast are used as saccharifying starter cultures.

qu liquor: a starter mixed in grain in the process of traditional liquor brewing.

sorghum wine: mold and yeast are used as starter cultures.

grain wine: pure Xiaoqu or traditional wine medicine is used as saccharifying and fermenting agent.

5. Making different

liquors: all kinds of liquors brewed by cooking, saccharification, fermentation, distillation, aging and blending.

koji wine: it is made of pure cultivated Aspergillus and pure cultivated distiller's yeast as saccharifying and fermenting agents. Sorghum wine: The wine is made by crushing raw materials, blending, boiling and gelatinizing, cooling, fermenting in pits, and steaming.

cereal wine: it is made by cultivating bacteria, saccharifying, fermenting in a vat, and then distilling.