Which brand of sake koji is good?

The brand of traditional liquor-making of distiller's yeast is good. Because the fermentation of distiller's yeast should be carried out according to the standard ratio, in order to ensure the enzyme activity of distiller's yeast, high temperature, strong light and humidity should be avoided during storage. The main raw materials of distiller's yeast in the new technology are wheat and straw.

During fermentation, other components in koji will also affect the flavor of wine. The taste of the wine fermented by the new technology of Tang Sanjing distiller's yeast is the national taste, not aimed at a certain region or a certain group of people, and can be used to make wine all over the country.

Classification description

Daqu is divided into traditional Daqu and new technology Daqu. Traditional koji: the total cost of brewing is high, the technology is complex, the output is low and unstable, but the wine quality is good; New technology of distiller's yeast: the technology is simple, time-saving, labor-saving and cost-saving. The yield is 20%-40% higher than that of traditional distiller's yeast, but the fermentation period is longer than that of traditional distiller's yeast, reaching the physicochemical esterification index of fermentation.

Daqu is the soul of wine making, and different Daqu has different flavors. The difference between traditional koji and new koji mainly lies in the strength of enzyme activity of strains in koji. The new technology of koji-making requires strict air environment, which requires koji-making in a dust-free workshop, targeted preservation and cultivation of expected strains, and killing other miscellaneous bacteria.