Mainly used in traditional clinker processing, it can produce solid, liquid, and semi-solid states. Fermented grain crops containing starch such as rice, corn, sorghum, wheat, and glutinous rice can be used.
Made with microbial strains and Chinese herbal ingredients, it has strong fermentation ability, twice that of traditional koji. It has stable fermentation, high and low temperature resistance, and can produce wine that is not sour in summer and not spoiled in winter. It has a high yield rate, good quality, and no impurities. It can produce 80-85 pounds of 50 degree wine from 100 pounds of rice, with a rich and mellow taste. It does not dry the mouth, tongue, or head, and has small particles. It does not require water activation and can be directly used. The entire process of telephone voice guidance for brewing skills.

There are four ways to deal with the problem of wall sticking in wine equipment:

1. Standard industrial urea raw materials should be selected in production to limit the sulfate content in urea to below 0.01%.

During production operations, pressure and temperature should be slowly increased. Generally, steam of about 0.15Mpa is introduced and maintained for 2-3 minutes before slowly increasing the pressure and temperature. It is advisable to increase the speed by 0.1-0.15Mpa per minute.

Both heating and cooling should be carried out within a reasonable temperature difference range

4. The temperature and time of the condensation reaction should be controlled correctly during operation, and the reaction should be stopped in a timely manner. It is advisable to control the temperature of the reaction solution within 90 ℃.