There is a difference between jiuqu and liqueur koji. There are differences in glucoamylase and wine yeast.

Sweet wine koji is used to ferment glutinous rice to make glutinous rice liqueur. It takes a short time and does not require distillation equipment. It can be eaten directly.

Jiuqu can be fermented from different grains, such as corn, rice, sorghum, wheat, wrapped glutinous rice, etc. After fermentation, it is distilled by equipment. The time is relatively long.