Fuzzy synthetic evaluation was used to classify the sweet rice starters collected in our lab. Five main evaluating indicators including the appearance of the starters,moisture content,the saccharification power,the liquefaction power and the fermentation power,were chosen to establish the evaluation model. According to the result of fuzzy synthetic evaluation,rice-wine starters Q2,Q7,Q9,Q11,and Q12 belonged to the first class,Q1,Q8,and Q10 were the second class starters,Q3,Q4,Q5,and Q6 were the third class starters. Liquor-making experiments and sensory evaluation validated the reliability of the classification. Through morphological classification and molecular biological method of 18 S rDNA partial gene sequence analysis,the first class starters were identified as four dominated filamentous fungus as follows: the strain M1 of Rhizopus oryzae,the strain M2 of Cunninghamella polymorpha,the strain M3 of Aspergillus niger,the strainM4 of Mucor circinelloides.