Application of Shochu Koji in the Fermentation of Alcohol with Uncooked White Rice as Its Essentials;

Leihua distilled liquor was developed by Hakkas through the inheritance and innovation of traditional Xiaoqu rice-flavor liquor.

Discussion on Technique of Producing ZaoShao Liquor with Long Rice Flour;

Production of Rice Liquor with a high concentration flavor from the post-distillation slurry;