As the name implies, Wuyi Monascus has a layer of black powder on its surface, but its core is still red.
Wuyi Monascus is a traditional production technology of Monascus. Simply speaking, it is koji, which is the formula technology of wine making. It originated in Shaoxing, Zhejiang Province, and is one of the unique saccharifying starters in the production of yellow rice wine in China. The koji is mainly composed of Aspergillus Niger, Monascus and yeast. It has the characteristics of strong saccharification and fermentation, high temperature resistance, low production cost and high wine yield, and can also be used as traditional Chinese medicine. Red wine brewed with Wuyi Monascus is bright red in color, mellow and sweet. As an important part of China's traditional brewing culture, each production process is rigorous and innovative, which has extremely valuable traditional craft value and provides good materials for exploring and recording historical folk culture.