The production technology,brewing points and biochemical changes during post-fermentation stage of Jiaxing flower liquor brewing from sweet-type koji was introduced in this paper.

The liqueur koji made from SUSE strain in the production of culinary wine has higher stability and the food seasonde by liqueur koji has a good color,fragrance and flavor.

Application of pure Rhizopus and herbs and matured liqueur koji in the production of liqueur koji is helpful for preserving the original flavour of liqueur, controlling the acidity and temperature in liqueur production, avoiding rancidity and off-flavour, and increasing the glucide content.

A primary study on the isolation and identification of predominant fungi in Thailand sweet sake koji;