What kind of koji is suitable for liqueur?

The raw material of rice liqueur is actually glutinous rice, which has the effects of tonifying deficiency, enriching blood and strengthening spleen and lung. Glutinous rice is steamed and fermented by distiller's yeast to become glutinous rice sweet wine, also known as mash and mash.

Traditional Chinese medicine believes that fermented liquor entering the liver meridian can promote blood circulation, remove blood stasis, dissipate stagnation, reduce swelling, regulate menstruation and promote lactation. Liquor entering the kidney meridian can tonify kidney deficiency and treat physical weakness, diarrhea, low back pain and andrology diseases. The fermented glutinous rice is sweet and fragrant, which can stimulate the secretion of digestive glands, increase appetite and help digestion.

Then, as a must for making glutinous rice liqueur-liqueur koji, which is better?

There are three kinds of liqueur koji in the market, namely, Hubei Anqi liqueur koji, Suzhou honey liqueur koji and farmer's handmade local wine koji.

How about these three kinds of liqueur koji?

Hubei Angel Liqueur Qu: Angel Liqueur Qu is the largest manufacturer of Liqueur Qu in Asia. Through modern technology purification, harmful bacteria are also removed. This is a very healthy and nutritious liqueur aperitif. The best-selling Angel liqueur starter is Angel liqueur starter, which is characterized by sweetness, special sweetness and light wine fragrance. If you want a sweet wine with strong aroma, you must use angel-style sweet wine koji.