1 classified by koji and main technology.

The main types of solid liquor are:

(1) Daqu Liquor

Daqu liquor takes Daqu as saccharifying starter, and the raw materials of Daqu are mainly wheat and barley, plus a certain amount of peas. Daqu is divided into medium-temperature qu, high-temperature qu and ultra-high-temperature qu. Generally, it is solid-state fermentation, and the quality of Daqu liquor is good, and most of the famous wines are Daqu.

(2) Xiaoqu Liquor

Xiaoqu takes rice as raw material, mostly semi-solid fermentation, and southern liquor is mostly Xiaoqu wine.

(3) bran koji wine

This was developed on the basis of Yantai operation law after liberation. Pure Aspergillus and pure distiller's yeast were used as saccharifying agent and starter respectively, and the fermentation time was short. Because of the low production cost, this kind of wine is adopted by most wineries, and the output is also the largest.