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Starters and koji from Guizhou
High-temperature daqu is a brick of crushed wheat that moulds and bacteria colonise in a hot, straw-packed room. The bricks heat themselves past 60 °C, are turned twice over about 40 days, then stored for at least three months. Ground up, it is the starter for sauce-aroma baijiu.
| Wheat | Soft wheat preferred, cleaned and milled[gbt10781-4] |
| Mother qu (muqu) | Old daqu mixed in to seed the new bricks[gbt10781-4] |
| Water | [gbt10781-4] |
| Rice straw | Packed between the bricks in the qu room[gbt10781-4] |
| Starter | back-slop: mother qu (old daqu) mixed in, plus microbes from the room |
Total time across the recorded steps: 4 months – 7.5 months
What changes: Milled wheat is mixed with water and a share of old qu
Output: moist wheat meal.
Microbes at work in this step
old qu brings in the microbes
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
High-temperature daqu is a brick of crushed wheat that moulds and bacteria colonise in a hot, straw-packed room. The bricks heat themselves past 60 °C, are turned twice over about 40 days, then stored for at least three months. Ground up, it is the starter for sauce-aroma baijiu. Made in 5 steps over 4 months – 7.5 months. The longest step, store dry, then grind for use, takes 3–6 months (GB/T 10781.4 2023). Thermomyces and Aspergillus do most of the fermenting.
| Main step | 3–6 monthsReported[gbt10781-4][yan2025] | Store dry, then grind for use |
|---|---|---|
| Temperature | 60–75 °CReported[yan2025] | Stack in the qu room under straw and let the bricks heat |
The hottest daqu. Its bricks pass 60 °C, against 50–60 °C for medium- and 40–50 °C for low-temperature daqu, so heat-loving Thermomyces and Thermoactinomycetaceae take over.
A 2026 review says the brick core is almost uninhabitable at the heat peak, but the surface stays warm and moist for longer after cooling and is the first place pests settle if ventilation and drying are poor. It names the flour beetle Tribolium castaneum as a major pest of sauce-flavour daqu in storage. It adds that the link between insect infestation and mycotoxin risk comes from grain-storage studies, not from daqu itself.
Every number is labelled with how it is known. How this atlas is made
In the 1950s and 1960s China's Ministry of Light Industry ran baijiu trials that mapped the qu-making and brewing steps of Maotai, Fenjiu and Luzhou Laojiao and measured the microbes in the qu (Chinese Wikipedia).
