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制曲，是制备酒曲、培养有益微生物进行食品发酵的工艺过程。传统酱酒讲究“一高一大”，“一高”即制曲温度高，品温可达60℃;“一大”即用曲量大，“五斤粮食一斤酒”中，粮曲比为1:0.9。制曲车间共有3栋生产房，辖2个制曲班
员工30余人，年产优质大曲2000吨。传统酱酒的制曲工段包含8道工序:从小麦磨碎，到拌曲配料，再到踩制成型的“龟背”，酒与曲的故事便由此开始;入仓堆积、仓内发酵，是曲与时间的调和;踩曲、贮存、磨曲，赋予酒曲专属的韵味。8道工序合计35个工艺操作环节，为每一滴酱酒注入了独特的灵魂。
Koji making is the technological process of preparing alcoholic koji andcultivating beneficial microorganisms for food fermentation. Traditional sauce wineemphasizes "one high and one high". "One high" means that the temperature of makingkoji is high, and the tasting temperature can reach 60'c."One big" means to use a largeamount of qu, "five jin of grain a jin of wine", the ratio of grain to qu is 1:0.9. There are 3production rooms,2 production classes, more than 30 employees, annual output of
2000 tons of Daqu.There are 8 procedures in the koji making section of traditional soy sauce wine.including: wheat grinding, mixing koji ingredients, stepping into the mold.warehousing, fermentation in the warehouse, disassembly of koji, storage, andgrinding of koji, a total of 35 technological operations.
