Liquor-making koji is a kind of distiller's koji, which takes wheat or rice as the main raw material and is mainly used for wine fermentation, so it is said that koji is the bone of wine.

(a) the classification of sake koji are:

1, wheat koji was made according to the koji-making raw material: wheat; Made of rice, it's called rice koji.

2. According to the form of qu: called brick qu or brick Daqu; The smaller ones become ditties or cookies.

3. According to the sources of microorganisms in distiller's yeast: traditional distiller's yeast and pure distiller's yeast. ?

(2) Different sake koji has different functions:

1, Maiqu: used for brewing yellow rice wine;

2. Xiaoqu: used for brewing yellow rice wine or Xiaoqu wine;

3. Daqu: used for brewing distilled liquor.