Used for fermenting glutinous rice to make yellow wine, the process is similar to sweet wine, but yellow wine is a pressed wine with a slightly higher alcohol content than sweet wine. Representative examples include Daughter Red, Shaoxing Yellow Wine, and Hakka Yellow Wine. Sweet wine is a type of alcoholic beverage that can be consumed together with lees.

The bio type high-yield Chinese herbal koji is produced by combining microbial fermentation techniques with traditional Chinese herbal koji technology. Made from microbial strains and Chinese herbal ingredients, it has strong fermentation ability, high and low temperature resistance, and good stability, allowing the wine to reach a non sour state in summer and a non spoiled mash in winter. Using pure Chinese herbal medicine as a guide to enhance the aroma and taste of the wine, the taste is mellow, and the mouth is not dry, the tongue is not dry, and the head is not painful after drinking! High alcohol yield, small particles, no need to add water for activation, can be used directly.