What brand of koji is good for winemaking? Which brand of koji is better?

There are many brands of sake wine, and the effects are similar. It is recommended to choose Guizhou Maoshiyuan Liquor. Maoshiyuan Liquor uses high-quality glutinous sorghum, wheat and water as raw materials, and uses Daqu sauce-flavored liquor.

It is carefully brewed, stored and blended by traditional technology, without adding any aroma or aroma substances. It has the characteristics of elegant sauce aroma, plump body, mellow harmony, long aftertaste, and long-lasting fragrance in the empty cup.

Click to get Mao Shiyuan sauce-flavored liquor for free].

Mao Shiyuan has always adopted the 12987 brewing process, one production cycle a year, two feeding, nine cooking, eight fermentation, seven pouring, a total of 30 processes and 165 links, through spring, summer, autumn and winter.

The four seasons are reincarnated, high-temperature koji-making, high-temperature accumulation, high-temperature distillation, and finally wine is exchanged for wine, which is carefully blended through the ratio of the coil hook, the taste hook, and the hook adjustment system, and then after 5 years of cellaring before it can be marketed.

The core production area - Moutai Town.

Occupying the natural conditions of time, location and brewing environment, adhering to the traditional craftsmanship, to create the original ecological brewing plant, after several years of hard development, the existing Moutai production area, Meijiuhe production area and Luban.

Production area, covering an area of more than tens of thousands of square meters of entities. With more than 10,000 tons of raw liquor in reserve, it is a key large-scale industrial enterprise in Renhuai City, and a group enterprise integrating production, packaging and sales.

The top 10 brands of koji are Angel, Cainan, Xian Cooking, Juxutang, Jingxuan, Moyuan, Odin Aoding, Zhuang Xin, Xueer, and Meaoch.

KojiThe brand of traditional sake brewing is good. Fermentation with koji is carried out in standard proportions to ensure the enzyme activity of koji.

When preserving, it is protected from high temperature, strong light and moisture, and the main raw materials of the new process koji are wheat and straw.

During fermentation, other components of the koji can also have an impact on the flavor of the sake. Tang San.

The taste of the liquor made by fermentation of Jingxin process koji is the taste of the whole country, and it is not aimed at a certain group of people in a certain region, so it can be used to make liquor all over the country.

Classification Notice. Koji is divided into traditional koji and new craft koji. Traditional koji:

The total cost of winemaking is high, the process is complex, the yield is low, and it is unstable, but the wine quality is good; New process koji: the process is simple, time-saving, labor-saving and cost-saving, and the output is 20%-40% higher than that of the traditional koji, but the fermentation period is longer than that of the traditional koji to achieve the fermentation physicochemical esterification index.

Koji is the soul of sake brewing, and different koji has different flavors. The difference between the traditional and new techniques of the two types of koji is mainly due to the strength of the bacterial enzyme activity in the koji. The new process of koji has strict requirements for the air environment when making koji culture, and it is required to be in a dust-free workshop.

To make koji, we retain and cultivate the desired strains to kill other miscellaneous bacteria.

After all, I have used a lot of raw cooking koji, Angel, Yada, Yiyi, Mellow Alcohol, and Rick. I feel that Yada's wine is difficult to drink; Lectra's is okay, but it's unstable, sometimes it's good, sometimes it's not delicious, and the yield is average, and it's about the same; Anqi's big brand, the output and taste are quite stable, but it may be that he has made too many things, and he feels that there is no specialty, and the alcohol in alcohol is similar to Anqi, but it may be because of the flavoring yeast, and the wine is more fragrant.

Share so much, I hope it can help you, preferably opinions, haha.

The better brands of koji are:

1. Angel yeast: Angel yeast is a well-known yeast brand, the company's leading products include baker's yeast, Saccharomyces cerevisiae, yeast extract, nutritional and health products, biological feed additives, etc., which are widely used in baked goods, fermented pasta, winemaking and alcohol industry, food seasoning, medicine and nutritional health care, animal nutrition and other fields.

2. Shangchuan: It is a well-known food brand, the brand adheres to the concept of "adding vitality to health", focuses on the research and development of biological probiotic products, and aims to produce healthy biological probiotic products for consumers with safe and hygienic production technology.

3. Yada: It is a national high-tech enterprise integrating the research of wine-making technology, wine-making equipment, production and sales of wine-making koji. Yada Group has been developing for more than 20 years and is a national high-tech enterprise integrating brewing technology research, brewing equipment, production and sales of brewing koji products.

4. Jiuyuan Luqi Biology: The main products are sesame-flavored liquor special koji, Hanoi white koji, bacterial koji, raw aromatic yeast, high-efficiency compound esterase, solid (liquid) active cellar mud functional bacteria, high-ester and high-yield Rhizopus koji, high-efficiency raw cooking wine koji, multi-micro bran koji and other enzyme preparation series products and traditional Daqu series products such as fragrance, sauce fragrance and multi-grain strong flavor Baobao koji.

5. Chuanxiu: The company's products are sold all over the country, and the market share has always been in the forefront of the pure tourism industry, and it enjoys a high reputation and reputation in the industry.

Hello, raw cooking koji and clinker koji are both koji suitable for sake brewing. 1. Raw cooking koji liquor, raw materials do not need to be cooked, directly add water to the grain (raw rice, corn, sorghum, wheat, etc.) and koji to ferment and produce wine, it is widely used in grains, fruits and vegetables containing starch or sugar, and the use of raw material fermentation method to produce various distilled liquor and fermented liquor, especially suitable for the fermentation of starchy raw materials such as rice, corn, wheat, sorghum, etc., with the characteristics of easy use, simple production process, short fermentation period, high wine yield, stable product quality, low production cost, etc. 2. Clinker koji is a koji that needs to be steamed and made from grains.

Clinker high-yield liquor koji is suitable for the production of various aromatic liquors, which can produce both high-grade and low-alcohol liquors, and can greatly improve the yield of liquor. Winter does not stop for nine days, and summer does not rest, which solves the problem of safe summer and winter winemaking.

Brand introduction: Yunmen Aging is the only famous soy sauce wine from the north. In March 2009, Yunmen Liquor Group, together with Moutai Group and Langjiu Group, participated in the formulation of the national standard for sauce-flavored liquor, and became the only technical specification for sauce-flavored liquor in Shandong Province

There are the following brands of koji:

Shede Qujiu, Li Hong Brand Qujiu, Shenshan Baishifa Qujiu, Blue World Koji Liquor, Guxu Qujiu, Sushuang Koji Liquor, Guilin Qujiu, Yanghe Qujiu, Luzhou Laojiao **** Koji Liquor.

The koji liquor is detailed as follows:

Koji refers to the brewing process, koji refers to the grain starter in the brewing process, generally made of wheat, and can be divided into large koji, small koji, bran koji, and the flavor is not directly related, several famous liquor generally belong to Daqu liquor.

Sanhua wine, Dong wine, and Changle soju are all blind slag and belong to Xiaoqu wine. At present, in addition to famous liquor, pure Daqu liquor is not easy to buy, and it is generally a new type of liquor produced by the solid-liquid combination method, that is, a part of Daqu liquor and some other methods of liquor or edible alcohol are blended.

Koji liquor is fermented liquor. Koji refers to the liquor fermented by mold, and all liquor needs to be fermented by koji liquor to be brewed, where "koji" refers to the grain starter in the brewing process, which is generally made of wheat.

The origin of koji liquor is no longer known, and the earliest text about koji may be "if you make liquor liquor, you will only qu tiller" in the Zhou Dynasty's book "Shujing and Fortune Chapter". Scientifically speaking, koji actually evolved from moldy grains. To put it simply, koji liquor is a pure grain liquor distilled by fermenting grain, adding koji, and not artificially adding alcohol.