Red rice-kojicidin was prepared by extracting red rice-koji farina with alcohol and dyeing experiment on natural silk was performed using orthogonal method.

Fermented from rice, rice-koji (the mold used to convert the starch in rice into fermentable sugars), and water, and then pressed through a mesh (to strain away the solids and yield a clear beverage).

In the mechanized production of rice wine, the block koji as saccharification agent was cultivated in different seasons and thus were divided into winter koji, autumn koji, and summer koji.