The saccharification power of medium-temperature koji, namely fragrant koji, can reach about 700. If you brew Luzhou-flavor, choose high-temperature Daqu. If the brewing is maotai-flavor, choose high-temperature koji. The use of koji depends on which flavor of liquor you brew. Sorghum liquor Sorghum is the main raw material for liquor production. Brewing liquor with sorghum is unique in the world and enjoys a long-standing reputation in China. Kaoliang liquor shows the profound connotation of Chinese liquor culture with its color, aroma, taste and style. The materials of wine are different, so there are many kinds of wine, and the taste and efficacy are similar. Generally speaking, the wine is warm and pungent, and those who are warm can dispel cold and dredge, while those who are pungent can disperse sparse, so sorghum wine can dredge meridians, promote qi and blood circulation, dissipate phlegm and dissipate stagnation, warm yang and dispel cold, soothe the liver and relieve depression, and express feelings; Moreover, wine is the essence of grain brewing, so it can also benefit the stomach. In addition, sorghum wine can kill insects and drive away evil spirits. It is recorded in natural history that Wang Su, Zhang Heng and Ma Jun went out in the morning in the fog. One drinks, one eats, and one is on an empty stomach; People who eat on an empty stomach die, people who are full are sick, and people who drink are healthy. This shows that "wine is more evil than food." The combination of wine and medicine is a great progress in drinking for health.