1, the length of brewing period is different, the brewing period is 180 days and 380 days respectively, and 380 days is 200 days more than the brewing time.

2. The content of amino acid nitrogen is also different. The ammonia nitrogen content in1.1g/100 ml in 80 days and1.2g100 ml in 380 days.

3. There are 36 processes in 180 days and 38 processes in 380 days. On the basis of 180 days, the process of re-koji mixing and double fermentation is added.

4. The taste is different. White sugar is added in 180 days, and the taste is fresh and slightly sweet; Without adding white sugar for 380 days, the taste is more mellow because of the fermentation time and technology.