Strictly speaking, brewing yeast and distiller's yeast are not the same thing. Yeast contains yeast and can grow in both aerobic and anaerobic environments. That is, yeast is a facultative anaerobic bacteria. In the presence of oxygen, it Decompose sugar into carbon dioxide and water. Yeast grows faster in the presence of oxygen. In the absence of oxygen, yeast breaks down sugar into alcohol and carbon dioxide. In solid-state fermented wine, koji is a solid block or powdered saccharification fermentation agent made from raw materials such as barley, wheat or peas, and Aspergillus, yeast, etc. as fermentation catalysts. It contains many molds and is a variety of molds. The organism can convert the starch in the raw materials into fermentable sugars to produce alcohol.