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Starters and koji from Sichuan
Medium-temperature daqu is a brick of moistened, ground wheat that moulds, yeasts and bacteria from the grain and the room colonise on their own. The bricks heat themselves to about 55–60 °C, are turned around days 6 and 12, cure for about 30 days and then mature for one to three months. Ground up, it is the starter for strong-aroma (nongxiang) baijiu.
| Wheat | The main raw material; barley, peas and sorghum are also used for daqu in general[wen2025][xiao2017] |
| Water | Raw materials are watered, ground and mixed[xiao2017] |
| Starter | spontaneous: microbes from the raw grain and the open work room (natural inoculation) |
Total time across the recorded steps: 2.1 months – 4.1 months
What changes: Wheat is wetted, ground and mixed
Output: moist wheat meal.
Microbes at work in this step
Not documented for this step.
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
Medium-temperature daqu is a brick of moistened, ground wheat that moulds, yeasts and bacteria from the grain and the room colonise on their own. The bricks heat themselves to about 55–60 °C, are turned around days 6 and 12, cure for about 30 days and then mature for one to three months. Ground up, it is the starter for strong-aroma (nongxiang) baijiu. Made in 6 steps over 2.1 months – 4.1 months. The longest step, mature in a closed room, then grind for use, takes 30 days – 3 months (Xiao C 2017). Candida, Wickerhamomyces and other yeasts and Lactic acid bacteria do most of the fermenting.
| Main step | 30 days – 3 monthsReported[xiao2017] | Mature in a closed room, then grind for use |
|---|---|---|
| Temperature | 55–59.7 °CMeasured[xiao2017][wen2025] | Let the bricks heat in the qu room |
Medium-temperature daqu peaks at 50–60 °C, between low-temperature daqu (about 40–50 °C) and high-temperature daqu (about 60–70 °C), by one classification (Song et al. 2025). Turning the bricks keeps the core cooler, so less heat-loving Bacillus and Thermomyces take over than in unturned bricks.
Grain can carry aflatoxin. Xue et al. note that distilled baijiu is not contaminated by aflatoxin, but that the toxin in the brew harms the microbes and lowers quality; they isolated a Bacillus cereus strain from strong-aroma daqu that broke down 86.7 % of 1 mg/L aflatoxin B1 in 72 h at 37 °C in the lab. This is a lab result, not a limit for daqu itself.
Hazards the sources name: Aflatoxin B1, a common grain contaminant (a Bacillus cereus strain from strong-aroma daqu broke down 86.7 % of 1 mg/L in 72 h at 37 °C in the lab).
Every number is labelled with how it is known. How this atlas is made
Xiao et al. 2017 say people have used daqu for thousands of years. Song et al. 2025 report that pottery residues from the Shangshan site in Zhejiang, about ten thousand years old, show rice brewing with qu-type microbes; this is about qu in general, not medium-temperature daqu. Song et al. group daqu by peak temperature, with medium temperature at about 50–60 °C. Xiao et al. 2017 describe medium-temperature daqu as the most widely used starter, especially for Luzhou-flavour baijiu.
