The difference between new technology and traditional technology.

Raw materials → soaking → primary steaming → stewing grain → re-steaming → spreading and cooling → adding koji → boxing and cultivating bacteria → blending tank → barrel fermentation → distillation → finished wine.

(2) New brewing technology:

Raw materials (raw grain+water+distiller's yeast) → fermentation → distillation → finished wine.

In contrast, it is obvious that traditional wine-making has to go through nearly 10 processes from grain to finished wine, which is very difficult to operate and labor-intensive. The new technology only needs two or three processes to produce wine, which can be easily operated by one person, greatly saving fuel and labor costs. In addition to saving 30%-60% of fuel and labor costs, the new technology has the greater advantage of higher liquor yield. The liquor yield of traditional brewing (taking rice as an example) is generally around 40%, and the highest is not more than 60% (that is, 100 kg of rice can produce 60 kg of 50% liquor at most). Because the new technology uses raw koji with stronger enzyme activity, the liquor yield can be as high as 90%, while the liquor yield of microbial koji in Yada wine industry can be as high as 94%, that is, 100 kg rice. In general, the yield of new technology can be 20%-40% higher than that of traditional brewing.