1. Maiqu: It is made from wheat. Crush the wheat and crush it into brick shapes. The culture temperature is about 60 degrees. Maiqu is a saccharification starter for rice wine production and mainly provides amylase and protease during the brewing process.

2. Xiaoqu: Xiaoqu is made from a mixture of rice, sorghum and barley. It is mainly used to make rice wine and liquor. It is a saccharification fermentation agent with low calorific value and is very suitable for use in the southern climate.

3. Daqu: Daqu is made from barley, wheat, peas and other raw materials, mixed with water and kneaded into a brick-shaped koji. Widely used in northern markets.

4. Monascus: It is mainly formed by the mycelium of Monascus enzyme, an Aspergillus fungus, which parasitizes on the rice. This koji is quite special and is mainly used to make red yeast wine.

5. Bran koji: Bran koji is made from pure strains of mold, using bran as raw material, and is cultured by artificially controlling the temperature. It mainly uses saccharification to ferment the raw materials. In the brewing process, it needs to be fermented with yeast. The production of bran koji generally has a high wine yield and a fast production cycle.