When producing Daqu liquor and Xiaoqu liquor, Daqu and Xiaoqu should be used as saccharifying agent and fermenting agent respectively. There are different ways to make sake koji. Now take Fenjiu Qu and Xiaoqu as examples to make a simple introduction.

First, Fenjiu Qu

Production method:

1. Crushing of raw materials: 60% of barley and 40% of peas are taken in proportion, mixed evenly and crushed, and 20-30% of the fine powder is required to pass through a 20-mesh sieve.

2. Step on: add water to the powder and mix well. Step it into the initial blank in the mold. The water content of the green body is 36-38%, which requires smoothness and fullness.

3. Indoor arrangement: adjust the temperature of the koji room to 15~20℃ in advance, cover the ground with rice husk, transport the koji blank into the room and arrange it in rows at the interval of 2~3 cm. Put reed stalks on each floor, one layer of curved blocks and three layers.

4. Mold growth: When the winding chamber is closed, the temperature will gradually increase. After one day, mildew spots will appear on the surface of the curved blank. After 36~37 hours, the product temperature will rise to 38~39℃, and the temperature should be controlled slowly to ensure the good growth of mold.

5. Mold drying: When the temperature of the koji rises to 38~39℃, open the doors and windows, remove the insulation layer, remove the moisture and cool down, turn the koji up and down once, widen the space, control the growth of microorganisms, and make the surface of the koji dry and fixed, which is called mold drying. When drying the mold, there should be no convection wind indoors to prevent the surface of the curved surface from cracking. Dry the mold for 2~3 days, turn it once a day, and the curved layer will be increased from three to four and five layers respectively.

6. Tidal fire: After the mold is dried, close the doors and windows and enter the tidal fire. The product temperature is raised to 36~38℃, and then turned over. The bending layer is increased from five to six, arranged in a herringbone shape, and turned once every 1~2 days. The doors and windows are sealed day and night, and the product temperature rises and falls twice. After 4~5 days, the blank was turned over at 38℃.

7. Fire (high temperature) period: At this time, microbial hyphae grow from the outside to the inside, and water and heat are lost from the inside to the outside. You can open doors and windows to adjust the product temperature, and keep the high temperature of 44~46% for 7~8 days, and turn it once a day. By the end of the fire period, 50~70% of the starter has matured.

8. After-fire period: the starter is gradually dried, and the product temperature is reduced from 44~46℃ to 32~33℃ or lower, and the after-fire period is 3~5 days.

9. koji-making: after the afterfire period, in order to make the koji blank continue to evaporate water, the product temperature is controlled at 28~30℃ for koji-making.

10. Out of the house: take the building blocks out of the house and pile them into an arc pile with a spacing of 10 cm.

Second, medicinal ditty is also called medicinal liquor or medicinal liquor pill. It is made of raw rice flour, Chinese herbal medicine powder and yeast.

Production method:

1. Soak rice: soak rice in water for 3-6 hours for later use.

2. Crushing: Crushing the soaked rice into rice flour, and sieving with 180 mesh fine sieve.

3. Inoculation of ingredients: 3/4 rice flour is used as blank, and the remaining 1/4 rice flour is used as wrapping powder. The dosage of fragrant powder is 3% of wine base powder, 2% of aged powder and 60% of water, and they are evenly mixed.

4. blanking: mix well and make wine cakes, cut into 2 cm particles and round with a bamboo screen.

5. Powder coating: roll a layer of fine rice flour on the outer surface of the starter, and control the water content of the starter at 46%.

6. koji culture: the room temperature is controlled at 28 ~ 365438 0℃, and the wine blank is sent to koji room. After 20 hours of culture, the mycelia of mold grew vigorously, and the temperature of the product was controlled at 33~34℃, with the maximum not exceeding 37℃. After 24 hours, the room temperature should be controlled at 28~30℃ and the product temperature should be lower than 35℃ in order to promote the propagation of yeast in the spoilage of koji. After entering the room for 48 hours, the product temperature dropped and the music matured.

7. koji-making: after the mature koji is taken out, it is dried in the sun or put in a drying room for drying and stored for later use.