When making liqueur, yeast powder cannot be used instead of liqueur koji. The ingredients of the two are different. Yeast powder cannot decompose the starch in glutinous rice into sugar, nor can it decompose the protein in glutinous rice into amino acids; yeast powder can only convert ready-made sugar into alcohol. Sweet koji is a fermentation preparation containing Rhizopus, Mucor and a small amount of yeast. During the fermentation of glutinous rice, saccharifying bacteria (mainly Rhizopus) first decompose the starch in the glutinous rice into glucose and the protein into amino acids. Then a small amount of yeast converts the glucose sugar into alcohol through glycolysis, and finally forms A sweet and delicious dessert wine.