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Starters and koji from Shanxi
Low-temperature daqu is a brick of ground barley and peas that moulds, yeasts and bacteria from the room colonise. The qu room is warmed only to the mid-40s °C and then let cool, and the bricks are stored for months before use. It is the starter for light-aroma baijiu.
| Barley60 % | Ground[ren2025] |
| Peas40 % | Ground[ren2025] |
| Water | Mixed in before moulding[xiang2024] |
| Starter | spontaneous (microbes from the room and the surroundings) |
Total time across the recorded steps: 3 months
What changes: Ground barley and peas are mixed with water
Output: moist barley and pea meal.
Microbes at work in this step
none added
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
Low-temperature daqu is a brick of ground barley and peas that moulds, yeasts and bacteria from the room colonise. The qu room is warmed only to the mid-40s °C and then let cool, and the bricks are stored for months before use. It is the starter for light-aroma baijiu. Made in 6 steps over 3 months. The longest step, store in a cool, airy room, takes 3 months (Xiang F. et al. 2024). Saccharomycopsis and Bacillus do most of the fermenting.
| Main step | 3 monthsReported[xiang2024] | Store in a cool, airy room |
|---|---|---|
| Temperature | 44–50 °CReported[xiang2024][chen2025] | Warm the room so microbes grow into the bricks (chaohuo) |
Ren et al. give a barley-and-pea mix (6:4) for low-temperature daqu, from a Fenyang distillery; other papers describe wheat and peas, or wheat, barley or peas. Its fermentation peaks only at 45–50 °C, against 60 °C or more for high-temperature daqu. The three sub-types use the same mix and differ in their temperature specifications.
Daqu is made by natural inoculation in an open room, so the microbes differ from batch to batch (Chen 2025). Across 20 light-flavour daqu samples one study found the genus Staphylococcus at 1.59 % of bacterial reads and did not identify the species.
Hazards the sources name: Staphylococcus (genus only, species not named), a marker genus in Taiyuan daqu.
Every number is labelled with how it is known. How this atlas is made
Xiang et al. (2024) say light-flavour baijiu originated in Shanxi and was later introduced to Hubei through migration, and that the daqu and the flavour now differ between the two regions. Ren et al. (2025) describe the three light-flavour daqu types, Qingcha, Hongxin and Houhuo, as made from the same barley-pea mix and distinguished by their temperature specifications.
